After two recent bouts with the stomach flu, I'm a bit behind on my trendy springtime eating. Spring dug parsnips have been here since nearly the beginning of the month. Some recent enjoyment was had with:
- A mash of parsnips, potatoes and cauliflower with soy milk and that stuff that is not butter but damn well tastes like it (Earth Balance), served with a chicken from Mainely Poultry cooked in a casserole, its skimmed juices reduced with port and then thickened with flour and enriched with the chicken's liver (that was really good, by the way);
- Roasted parsnips and pears with thyme and lemon olive oil, served with roasted, brined pork chops from Nezinscot Farms; and
- An excellent soup of potato, parsnip and apples.