Parsnip Chowder

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                            FOOD FUNNY
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Here's a first-rate Tom Swifty from Rosemary Zwick:

"I'd love some Chinese food," said Tom wantonly.

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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 Thu Jan 6 09:45:47 2011