The Rural Voice, 2005-01, Page 32Rural Living
Hearty meals with European flair
Selected by Bonnie Gropp
With colder weather's arrival, stick -
to -your ribs dishes can warm you
from the inside out. Hearty
European -inspired fare, loaded with
veggies can be just the right thing on
a frigid winter night.
PARSNIP AND PEAR
CREAM SOUP
4 large parsnips, peeled and diced
into 1/4 -inch (5 mm) pieces
(approximately 4 cups/1L)
1 each small onion and shallot,
finely chopped
1 large bushy sprig fresh thyme,
stems separated (or 1/2 tsp/2 mL
dried)
2 each whole cloves and bay
leaves
1 piece (1/2 inch/1 cm) fresh
gingerroot, peeled and sliced
2 tbsp (25 mL) each vegetable oil
and balsamic vinegar
pinch hot pepper flakes (optional)
3 medium pears, peeled, cored and
diced
4 cups (1L) vegetable or chicken
broth
1 cup (250 mL) 10% cream or
milk
1/2 cup (125 mL) crumbled
Danish blue or Roquefort cheese
Fried Parsnip Shavings (recipe
below)
In roasting pan, combine parsnips,
onion, shallot, thyme, cloves, bay
leaves, ginger, oil, vinegar and hot
pepper flakes (if using), toss well.
Roast in 425°F (220°C) oven for 20
minutes, stirring occasionally. Add
pears; roast for 10 minutes. Add
broth; roast for 10 minutes or until
parsnips are tender. Remove pan
from oven. Discard bay leaves,
cloves, ginger, thyme stems and any
burnt bits.
In blender, puree half to three-
quarters of the mixture. Place all of
the soup in saucepan. Add cream and
heat on low. Serve with crumbled
blue cheese and fried parsnip
shavings.
Fried Parsnip Shavings:
With peeler, remove outside skin
28 THE RURAL VOICE
Mushroom -and -Sausage -filled pastry — This unusual prix of flavours creates a
luncheon or supper fit for special occasions.
of 2 parsnips and discard. Continue to
peel long thin strips from parsnips.
Pat dry. In a small frying pan, heat
some vegetable oil over medium-high
heat; fry parsnip strips until golden
and crisp, 3-5 minutes. Drain and
serve on soup.
MUSHROOM -AND -SAUSAGE -
FILLED PASTRY
I Ib (500 g) pure pork sausage,
casings removed
1 small cooking onion, finely
chopped
1 garlic clove, minced
1 tsp (5 mL) ground cumin
1/2 cup (125 mLj softened light
cream cheese
1 1/2 tsp (7 mL) dried mint (or 2
tbsp/25 mL) finely chopped fresh
pepper
4 cups (1L) diced (1/2 inch/1 cm)
mushrooms, such as portabello or
large white
1/4 cup (50 mL) chopped fresh
parsley
1 pkg (397 g) frozen puff pastry,
thawed
In skillet, fry sausage over
medium -'high heat, breaking into
small pieces with back of fork. Add
onion, garlic and cumin; cook until
onion is softened and no pink remains
in meat, 7-10 minutes. Drain any
excess grease and place mixture in
bowl. Add cream cheese, mint and
pepper to taste.
In clean skillet, cook mushrooms
in a little oil over medium-high heat
until all liquid is gone, 5-7 minutes.
Add to sausage mixture. Add parsley
and combine well.
On lightly -floured surface, roll out
both pastry squares to 8x 1 I -inch •
(20x28 cm) rectangles. Divide filling
in half; place down long side of each
rectangle, leaving 1/2 inch (1 cm)
uncovered at ends and long edge.
Moisten all edges with a little water.
Carefully lift long pastry edge closest
to filling and roll up filling, being
sure pastry overlaps. Place seam
(overlap) on bottom; pinch ends to
seal.
With sharp knife, make 4 evenly
spaced diagonal slashes on top of
each log, just breaking through
pastry. Place each log on parchment
paper -lined baking sheet; bake in
400°F (200°C) oven until golden and
puffed, about 25 minutes. Cut into
slices. Serve hot.