Meanwhile, though, we have had to deal with (eat) an abundance of parsnips. Last week I made a vegetarian chili and substituted half the carrots called for with parsnips – very tasty. From the same cookbook (Fresh from the Vegetarian Slow Cooker: 200 Recipes for Healthy and Hearty Meals That Are Ready When You Are) I made French White Bean and Cabbage Soup.
Not only did I use up more parsnips, I was also able to fish out some of the Dark Creek cabbage I chopped up, blanched, and froze back in the fall. I really do like winter and all the fabulous soup, stew, and chili-type meals one enjoys!
The cookbook is excellent, btw – being a fan of both the slow cooker and vegetables, I’ve tested and enjoyed various recipes and found them all to be excellent. I confess that when I bought the cookbook, I wasn’t thinking of breakfasts – but oh my, the hot cereal recipes are GREAT! Bonus – by adding some of our Dark Creek Apple Butter to the oatmeal , I’ve found yet another way to enjoy our late season bonanza and actually break out of my multi-decades old habit of tea and toast for breakfast!