Parsnip + Potato Chowder
Source of Recipe
from wwr
Recipe Introduction
You can substitute turnips or rutabaga in this recipe,
if desired. Consider this a one-dish meal, especially
good on a cold night.
List of Ingredients
Parsnip + Potato Chowder
1/2 pound (220 g) salt pork or bacon, diced
1 medium onion, chopped
3 Tbsp (45 ml) all-purpose flour
4 medium parsnips, peeled and diced
2-4 medium potatoes, peeled and diced
2 cups (500 ml) water
4 cups (1 L) milk
1 cup (225 g) frozen chopped spinach, thawed and
...squeezed dry, or freshly chopped
Salt and freshly ground pepper to taste
Cook the pork in a large, heavy pot over moderate heat
until crisp. Remove with a slotted spoon and set aside.
Cook the onion and flour in the remaining fat until the
onion is tender but not browned, about 5 minutes. Add
the parsnips and potatoes, stirring to coat well. Cook
for 5 minutes. Add the water, bring to a boil, and
simmer covered until the parsnips are tender, 20 to 30
minutes. Add the milk and spinach. Bring to a boil.
Adjust the seasoning with salt and pepper and serve
sprinkled with the crisp pork. Serves 6 to 8.Recipe
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