Yogiman-
How/when will it draw the juices back in? I was plannin on cooking it tomorrow.... should I wait?
Recipes!!!
Parsnip rolls-
very tender. A great way to get kids to eat their veggies (and to use up the pounds and pounds of parsnips I have in the fridge!
Makes 30 rolls (I freeze batches)
1 # parsnips
1/4 cup light brown sugar
nutmeg (fresh-grated if possible) aprox 1/16th tsp
2 tsp kosher/coarse salt or 1 tsp table salt
1 cup milk
6 Tablespoons butter
2 tsp lemon peel
1 Tablespoon active dry yeast
1/4 cup warm water
4-5 cups unbleached all-purpose flour
melted butter
Peel parsnips and chop roughly. Cook in 2 cups salted water aprox 15-20 minutes until tender. Drain and mash well or use food processor (should equal about 1 cup). beat in brown sugar, nutmeg, salt, milk, butter and lemon peel. In medium bowl dissolve yeast in warm water (100-110 degrees). Add parsnip mixture and then stir in flour cup by cup until staerts to come away from sides of bowl. Turn onto floured board, wash out the bowl, dry it and oil it while dough rests a minute or two. The knead, adding flour as needed, 4-5 minutes until smooth.
Place in oiled bowl, turn to coat, cover with plastic wrap, and place bowl over a pan of hot but not boiling water until double in volume (30-40 min?)
Turn dougn out and form balls. Place on buttered baking sheet, cover with towel, let rise until doubled. Bake in preheated 375 oven 15-20 minutes until golden. remove and brush with melted butter.
Orange-garlic broccolini
Blanche one bunch broccolini in boiling water until just tender, about 5 minutes. Plunge into ice water bath to cool, and drain. Can do this well in advance.
Chop:
2 cloves garlic
2 tsp orange peel (just the orange part, no white)
1/3 cup kalamata olives, optional
Saute the garlic. Add the broccolini, orange peel, olives, salt and pepper and heat through.
