Dave's Free Press: Cooking

in which I try not to poison you too much


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Sat, 22 Nov 2008

Using up odds and ends

[originally posted on 21 Nov 2008]

I had some parsnips that were beginning to look a bit sad, so ...

Slice three parsnips thinly, and parboil. Remove from the water and leave to dry a bit in a sieve. Chuck some frozen broad beans into the water and leave to simmer on a low heat. Heat some oil in a frying pan. When the parsnips have finished dripping, chuck them in, along with some finely chopped bacon. Fry until the bacon is done. Drain the broad beans and add them to the frying pan, with a little bit of mustard - just a litle, you don't need much. Stir and mix and stir and mix. Chuck it all on your plate in a lovely steaming heap of tastiness.

Now fry an egg. Put it on top.

Eat. Make sure that when you break the yolk you mix it all in. Feel your arteries clog.

Worship my culinary skills.

update: 22 Nov 2008: next time I think I'll see what happens if I mix in some onion marmalade too, or some chili jam.

Posted at 18:26 by David Cantrell
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