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Tuesday, 2 September 2014

September Harvest Giant

 
Hi Folks,
 
Do you remember me telling you that I'm a poor gardener but am attempting to grow some veg?  Well, on Sunday I decided to pull some more parsnips for dinner.  I pulled 3 perfectly ordinary ones then struggled with the fourth.  For some reason I wasn't strong enough to pull it out.  I had to resort to a trowel to help me and no wonder, it measured almost 10 inches long with a girth of around 8.5" !  Now DH was pleased with the size but, to me, small is beautiful; tender and sweet.  Yes, it was as tough as old boots when I roasted it with the potatoes.  For heaven's sake why do I listen to a man!
They are supposed to be coreless parsnips but I took out the core anyway and still it was tough.  Any suggestions as to how else I could have cooked it other than simmered in a stew would be much appreciated....
 
 


Whilst tidying the garden I came across this little chap eating his breakfast.  What a shame my photography skills are no better than my gardening ones....



I almost forgot, I found four luscious strawberries too tucked away at the back of the plant.  They were lovely sliced up into the last bit of yogurt for lunch.

Thanks for popping in....





5 comments:

  1. I just love roasted parsnips, sometimes I do a tray of roasted potatoes, carrots and parsnips the same time as I am cooking a joint.

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    1. They are one of my favourites too, HH. I don't eat meat though so never cook a joint, just the occasional bit of steak for DH when it's on offer.

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  2. I'm with happy or you could save yourself some hasstle and steam the veg then pop into roast. If I have a lot of veg bought reduced as a rule I blanch in batches and leave the ones with the strongest flavour till last as I scoop out the veg as I go and cool in a bowl of water. Using the veg water as a base for either a veg soup or a stew or if I have a bird or a piece of meat to roast stick it in the pan for gravy. We are on a water meter here so I try and be as cautious with the water as I can be. If not I freeze it in an ice cube tray and pop them out into a old bread bag for use at a later day so can use as much or as little as I need. I go this with gray and sauces as well.

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    1. Thanks so much, Rachel, brilliant tips there! I'll try steaming first with the next batch, it might tenderise them a bit before roasting. We are not on a water meter but I do still try to conserve water as much as possible.

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  3. oh another thing I do is if the veg (root and spuds) needs to be peeled for the dish you are making but the skins and the tips are in good order I freeze those back and use them to make a blended beg soup or as a blended base for a slow cooker meal

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