Re: More comfort food

In article <7c933dbc8ccf19fbda290c161cd35ee2
@www.novabbs.com>, ItsJoanNotJoAnn@webtv.net says...

 
On Mon, 25 Nov 2024 19:58:51 +0000, Dave Smith wrote:
 

This week we picked up a nice big ham hock and I started a pot of French
Canadian pea soup. I is simmering away. I just now remembered to put
some bay leave in it. It's been cooking for an hour and a half but it is
going to need about an hour more because the beans aren't mush yet.  The
longer it cooks the easier it will be to retrieve the meat from the
hock.
>
>

What is French Canadian pea soup?
 
Also, today I picked up a bag of four parsnips at
Walmart.  There were no singles 'snips so it was
a bag.  I know I can Google and search out dozens
or hundreds of roasted parsnips, but give me YOUR
recipe, please.

 Peel and trim then. Cut lengthways into quarters.


 Either, put them in a tin, sprinkle a little  olive oil 
and toss to cover; season; then roast in hot oven 35 to 40
mins.

  Or, if I'm roasting a chicken or joint I just drop the
parsnips in the hot tin beside the meat. Start roasting
the bird/joint first because the veg won't take as long.

  Janet UK