Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Beef stew with winter vegetables

Emma I assure you that Winn Dixie and Publix both carry parsnips.
They are always in my fridge and go into every soup, stew, stock, you name it, recipe that calls for root vegetables. The bag is Blue, not many in it. sizes vary a lot. Much more flavorful than carrots when cooked into stews it adds a sweet rich earthy flavor.
Tastes kinda crappy raw and the texture is wrong for that. Just ask somebody in the produce section. Parsnips are among the "forgotten roots" and are delicious roasted as well.

Thanks, Joe. I'm going to Publix today and I will buy some!

EmmaG

you can roast them too in a little oil

sweeeeeeet

Hell ya Schlack!
A medly of roasted root vegetables is an excellent side to almost any comfort food. Carrots, parsnips, rutabagas, sweet potatoes, cut into sticks, oil and season, roast til tender. I oil mine with duckfat.

I like roasted yellow and red beets with some goat cheese. YUM!

Hey Rick, pick up some green peppercorns to add to your stews.
Unlike other peppercorns they soften while simmering to a caper-like consistency but with a delicious blast of pepper flavor!
I usually toss a dozen or so into the soup pot.

I never tried roasted beets, gotta add that to the 'to cook' list.

The recipe I posted that started this thread uses whole cloves and the flavor of the finished stock with the the wine and wine vinegar is very sophisticated.

I'll use green peppercorns in another recipe. Thanks for the heads-up.

Start with venison or lamb for a better end result.

I like making my beef stew with a dark rich stout or beer instead of wine

My stew is simmering away as we speak...replete with parsnips, carrots, rutabagas, and butternut squash. Plus all the other stuff you said. I'm sure it's going to be wonderful...it's one of those things that will be different everytime you make it, but always delicious. I'm going to make cheddar-garlic biscuits to go with.

Thanks all of you for inspiring me!

EmmaG