It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Parsnip Chowder
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- #49992
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 slices bacon
1 cup coarsely chopped onion
3 cups parsnips, peeled, cut into 1/4- to 1/3-inch cubes
1 cup potatoes, peeled, cut into 1/4- to 1/3-inch cubes
1 cup carrots, peeled, cut into 1/4- to 1/3-inch cubes
2 cups water
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon butter or margarine
1 1/2 cup milk
1 cup light cream
directions
Cook the bacon until very crisp. Set it aside, reserving 2 tablespoons of the bacon fat.
Put the fat in a 4- to 6-quart pan. Add the onion and saute over medium-low heat until soft but not brown. Add the parsnips, potatoes, carrots, water, salt, and pepper.
Cover and bring to a boil. Lower the heat and simmer for about 10 minutes or until the vegetables are tender.
Stir in the butter, milk and cream. Break the reserved bacon into small pieces and add them. Correct the seasoning and heat gently but don't boil.
Serve hot.
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nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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