nmaduchidiebere
Others : I Am A Monogram Embroider
Wants to meet Business Partners : Funny And Intelligent
Articles
347
Followers
17
profile/70948593195F-8AA7-41C8-8563-86DEB0543A83.jpeg
Nmaduchidiebere
The Main Menu: Use Seasonal Fruits And Veggies For A Scrumptious Fall Feast
~1.8 mins read
At my most recent and l believe last patio luncheon (luncheon rather than dinner because it is warmer at one in the afternoon than six in the evening and lighter too, especially near the lake, without a propane heater) my guests Judy Rauliuk brought an enticing curried parsnip soup and Nicole Descoteaux, a yummy arugula, apple and stilton salad.
Both dishes were scrumptious. With their permission, I include them here for your enjoyment.
They are good served with roast chicken, salmon or grilled sausages or simply served on their own with a tasty bread. I served homemade cheese scones and salmon with dill sauce. However, the soup and salad could be served on their own for lunch or a simple supper.
These recipes are quickly prepared, feature seasonal fruit and veggies but best of all, they have the wonderful taste of fall.
Curried Parsnip Soup
Parsnips have a slightly sweet, nutty taste and are a perfect autumn vegetable either pureed in a soup or roasted to serve with a main course.
This soup is soothing, perfect for a blustery day.
Judy served this garnished with croutons and sprigs of chives. You could also substitute a dollop or yogurt or sour cream as the garnish.
2 tbsp (25 ml) butter
2 lbs (1 Kg) / 4 cups parsnips, peeled and sliced into rounds
1 cup (250 mL) chopped red or cooking or Vidalia onion
1 tbsp (15 mL) curry powder or curry paste (Judy uses Bolst’s)
1 tbsp (15 mL) grated gingerroot
6 cups (1 1/2 L) chicken or vegetable stock
Salt and pepper to taste
2 lbs (1 Kg) / 4 cups parsnips, peeled and sliced into rounds
1 cup (250 mL) chopped red or cooking or Vidalia onion
1 tbsp (15 mL) curry powder or curry paste (Judy uses Bolst’s)
1 tbsp (15 mL) grated gingerroot
6 cups (1 1/2 L) chicken or vegetable stock
Salt and pepper to taste
Using saucepan over medium heat, melt butter. Cook the onions and parsnips in butter, stirring to coat in butter about 2 minutes.
Stir in curry and ginger; cook about 1 minute.
Stir in curry and ginger; cook about 1 minute.
Stir in chicken stock; bring to boil and simmer on medium low about 15 minutes or until parsnips are very tender.
Puree mixture in blender or food processor until smooth. Return to saucepan and heat through. Taste. Season with salt and pepper.
Makes 6-8 servings. Serve immediately or freeze for up to 2 months. Recipe may be doubled.
profile/70948593195F-8AA7-41C8-8563-86DEB0543A83.jpeg
Nmaduchidiebere
Difference Between Bacteria And Fungi
~0.2 mins read
Bacteria and Fungi both come under different categories. Bacteria is the prokaryotic cell while the fungi are Eukaryotic cells. Besides this there are many other differences between them are known. As, bacteria need a host to live, and they can be autotrophs as well as heterotrophs. On the other hand, fungi grow their own
Advertisement
Link socials
Matches
Loading...