R E C I P E S
Parsnip Stew
This stew will remind you of chowder. In fact, in form it is a chowder, and if you have a favorite way to make chowder, merely substitute parsnips for the fish or shellfish. Like other stews, you may enhance parsnip stew by finishing it with dumplings steamed on top. This recipe calls for cream, and I have found half-and-half works well, too; the protein part of it doesn’t curdle, because of the potatoes’ starch, the same as with the milk in chowder. Traditional Maine cooks often use evaporated milk in place of cream in chowders and chowderlike dishes, which works very nicely if you have no objection to canned milk.By Sandy Oliver
3 slices of smoky bacon or a 1-inch square of salt pork, diced small (or 2 tablespoons butter or olive oil)
1 medium onion, chopped
4 medium potatoes, peeled and sliced
5 to 6 medium parsnips, peeled and sliced
salt and pepper to taste
½ to 1 cup (125 to 250 ml, for the consistency you want) cream, from half-and-half to heavy
3 to 4 tablespoons butter (1 tablespoon per serving)
Over a medium heat, fry the diced bacon (or salt pork) until the fat runs. Either remove the bits of bacon or salt pork to use as garnish or incorporate them in the stew, and remove all but 2 tablespoons of fat. Add the onion, and cook it in the fat (or in butter or oil) until it is slightly soft. Add a layer of potatoes alternately with a layer of parsnips, sprinkling a little salt and pepper on each. Pour in just enough water that you can see it through the vegetables. Bring the pot to a boil, immediately reduce the heat, and simmer until the vegetables are tender, about 20 minutes. Add the cream and let the stew heat through. Taste and add salt and pepper as needed. Serve with butter on top. Serves 3 to 4.
