Parsnip Chowder

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            FOOD FUNNY
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Here's another one for lovers of bad food puns from Rosemary Zwick in
Cape Town, South Africa:

Q: What did the banana say to the doctor?

A: I'm not peeling very well.

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            TODAY'S RECIPE
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You can substitute turnips or rutabaga (Swede) in this recipe, but I
love the subtle flavor or parsnips. Consider this a one-dish meal,
especially good on a cold night.

Parsnip Chowder

1/4 lb (110 g) salt pork or bacon, diced
1 medium onion, chopped
3 Tbs (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
8 oz (225 g) chopped fresh or frozen spinach, thawed
Salt and freshly ground pepper to taste

Cook the salt pork in a large, heavy pot over moderate heat until
crisp. Remove with a slotted spoon and reserve. In the remaining
fat, cook the onion and flour until the onion is tender but not
browned, about 5 minutes. Add the parsnips and potatoes, stirring to
coat them well, and 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 and bring to a boil. Adjust the
seasoning with salt and pepper and serve garnished with the reserved
salt pork. Serves 6 to 8.
Received on Wed Jan 26 09:38:33 2005