Vegetable Four: Parsnip

By Cathy on January 13, 2010 8:51 PM | No Comments
Okay, this is a cop-out. I put the parsnip in a beef stew. But it was the best-cooked of all the root veggies I put in there! Very sweet and enjoyable.

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Cathy's Beef Stew

Sautee until wilty and caramelized in a dutch oven or large pot:
  • 2 cloves garlic, finely chopped
  • 1/2 cup celery, chopped
  • 1 cup onions, chopped
Pat dry and brown on all sides with vegetables:
  • 2 lbs. stew beef
Add enough beef stock and red wine (the ratio is up to you) to cover the meat. Add:
  • 1 bay leaf
  • 4 San Marzano tomatoes
  • rosemary
  • onions
  • celery
  • salt and pepper
to taste. Bring to a boil, then cover and turn the heat to low. Let simmer for two hours or so. Add:
  • potatoes
  • carrots
  • parsnips
to taste and cook until everything is tender. Thicken it up with some flour mixed with cold water. Serve on a cold day.

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