Re: More comfort food

On 11/26/2024 2:34 AM, D wrote:

  On Mon, 25 Nov 2024, Hank Rogers wrote:
 

ItsJoanNotJoAnn wrote:

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.

>
Parsnips have a fairly stout flavor, so I just us a little salt, maybe some pepper.

 Can they be bbq? I wonder if bbq parsnip with salt, pepper and melted butter would be a way to consume them?
 I do that with beetroots and I love it! Maybe parsnip is too tough and/or plain to gain anything by it?

You pose a fair question.
But what holds for a carrot  also should for the parsnip.
https://www.youtube.com/shorts/DFY-Uo_36h0?feature=share
Can be done on grass grill or in the oven.
This way could be good for grill marks first, but I'll go with the oven pan method.