Category:
Savoury

Braised Parsnips and Peas

Ingredients:

parsnips
peas
fennel seed
kalonji
olive oil
garlic
ginger root
white wine
sesame
salt
parsley

Trim and scrub three hundred grams or so of parsnips. Two or three big ones, or five or six small ones, right? Using the roll cut method, start at the larger end and slice off an asymmetrical wedge. Roll the root three quarters of the way around, and cut off another similarly shaped and sized piece. Continue to the small end, making all the pieces of a consistent mass. Each slice will have three cut faces, which keeps them from being able to stick together as simple rounds do.

Shell peas to make two or three hundred grams. Say, two cups. Mix them with the parsnips, and add a tablespoon of good olive oil. Turn until all are coated with the oil.

Toast a quarter-teaspoon each of fennel seed and kalonji,* a teaspoon of sesame seeds, a clove of garlic still in its skin, and a slice of ginger root in a hot dry pan until the aromas become quite apparent and some of the various seeds are popping. Remove but don't discard the ginger and garlic, and grind the seeds. Put them back into the pan with the garlic and ginger and add half a cup or so of white wine. Reduce by a third, and now you can finally toss the ginger and the garlic. Add a quarter teaspoon of salt, allow it to dissolve, and pour over the parsnips and peas. Place all in an oiled casserole or timbale.

Bake in a medium oven, covered, for a quarter of an hour, then remove the cover, turn and baste the contents, and bake for another fifteen minutes. Add a bit of water or wine or cover if it looks to be drying out too much. Sprinkle with freshly and finely chopped parsley and serve in the baking dish.

Notes:

Recipe Index

More Savouries:

Broiled Grapefruit | Anticuchos Without Heart | Squashelottes | Roasted Vegetables | Braise of Onions, Leeks and Shallots | Chayotes in Pepitas | Mushroom Fried Rice |