Re: More comfort food

  On Tue, 26 Nov 2024, clams casino wrote:
 

On 11/26/2024 2:41 AM, D wrote:

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On Mon, 25 Nov 2024, clams casino wrote:
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On 11/25/2024 4:07 PM, Hank Rogers wrote:

ItsJoanNotJoAnn wrote:

On Mon, 25 Nov 2024 19:58:51 +0000, Dave Smith wrote:
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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.
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What is French Canadian pea soup?
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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.

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Parsnips have a fairly stout flavor, so I just us a little salt, maybe some pepper.
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+1
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Celery salt is sublime with them.
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This is good advice! Thank you, saved for future reference!

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It's a nicely pungent but not too sharp salt.
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Is it something popular in your neck of the woods?
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 Yes, I've had it on occasion, but I can't for the life of me remember in what combination! My mother used to love it, but I don't remember with what. It's probably one of those things that will come back to me in a week or two, when doing something else.