Thursday 11 October
We had a fair amount of root vedge
left over from Tuesday before last's pot roast.
What's more, the parsnip batons had remained tough and resilient,
probably because we'd braised it rather than dry-roasting (which makes it
instantly tender) and cut it into batons rather than discs (thus preserving the
long fibers).
The solution was to throw
all the vedge into a pot and reheat it with chicken broth, mashing it gently
until it was all combined and tender, then mushing in a dollop of heavy cream
and suitable doses of salt and pepper.
As a protein, we pan-fried a
couple of thick-cut salted and thymed pork medallions; and when they were just
done, deglazed the pan with Marsala, a touch of balsamic, and a shower of dried
cranberries, for seasonal sweet and sour flavors.
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