More Irish Grub
Posted
Sat, 03/13/04
More Irish fare!
The following two dishes come from the now-defunct web site Traditional Irish Recipes:
Apple-Barley Pudding
4 TBS pearl barley
Place barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve or put through a blender; return mixture to saucepan. Add sugar and lemon juice; bring to a boil again. Remove from the heat; allow mixture to cool and then chill. Serve cool with the cream stirred in.
My father loves parsnips and is often looking for different ways to prepare them. The following baked version is highly appreciated.
Baked Parsnips
Peel parsnips; quarter and remove woody core. Parboil for fifteen minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, black pepper and nutmeg. Dot with butter or bacon fat; bake for thirty minutes on a low shelf in a moderate oven. Note: Parsnips are typically baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips. DID YOU KNOW? Parsnips are a root vegetable related to the carrot.
Utter yum!
Tags: Desserts;
Ireland; Side
Dishes
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