With the change of seasons also comes the change of food and recipes. I'm going to miss this year's sweet corn crop (the corn tastes amazing this summer!!), fresh tomatoes picked right off the vine and sweet, juicy peaches and watermelon.
While it's only the first week of September, I've already starting to think about autumn and winter recipes that I've made for years. I love throwing a chuck roast in the crock-pot with onion, carrots, potatoes and seasonings and letting it cook all day. During college football Saturdays and NFL Sundays, we feast on a big pot of chili or shrimp jambalaya. Below is a recipe that my boss's wife introduced to me. It has become a staple, along with the chili and crock-pot dinners. It's easy and tastes SO GOOD! I like parsnips, but three of them is a bit much for me; therefore, I use one parsnip and add a couple more carrots. I've also made it without the first three ingredients - and and I skip the first step below - and it's still great. Adapted from How To - and The Kitchen Faerie
Preheat oven to 375°F. Toss chopped parsnips in a bowl with salt, pepper and 1 tablespoon of olive oil. Arrange in one layer on a baking sheet and bake for 25 minutes or until the parsnips are browned and softened. In a dutch oven, heat 1 tablespoon of olive oil and add chopped onion and shallot, cooking until just tender, about 5 minutes. Add the sausage pieces and saute until completely cooked through. Add carrots and cook until softened. Add chicken stock, thyme, shredded chicken, butternut squash and parsnips. Bring to a simmer. Add kale and simmer 20 minutes longer. Add salt and pepper to taste. Serve topped with Parmesan cheese.
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