ON
Food on Friday today, as
you can see, is about those humble but noble vegetables Parsnips and Pumpkin.
Parsnips go well with:
Bacon
|
Beef
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Butter
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Carrots
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Chicken stock
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Cinnamon
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Coriander seeds (cilantro)
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Crabs
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Cream
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Cumin seeds
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Lamb
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Maple syrup
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Meat stock
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Nutmeg
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Olive oil
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Onions
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Oranges
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Pepper
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Pork sausages
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Potatoes
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Scallops
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Turmeric
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Pumpkin goes well with:
Bacon
|
Basil
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Beef casseroles
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Black pepper
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Brown sugar
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Butter
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Cinnamon
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Cream
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Chick peas
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Chillies
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Coconut milk
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Garlic
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Lamb
|
Maple syrup
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Nutmeg
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Olive oil
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Onions
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Paprika
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Parmesan cheese
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Parsley
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Pine nuts
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Raisins
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Rosemary
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Sage
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Soft cheeses
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Tarragon
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Tomato sauce (ketchup)
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Your dish does not need to have both parsnip and
pumpkin in it. Either one will do. Just link up using the Mr Linky boxes below. Your name
and the name of the dish in the first box and copy the url for your post about
the dish into the second.
Happy linking!
To make it easier for you to choose which other links to visit, I have created a Pinboard called Food on Friday: Parsnips & Pumpkin. If you pop over there you will be able to see the image for each link at a glance.
To make it easier for you to choose which other links to visit, I have created a Pinboard called Food on Friday: Parsnips & Pumpkin. If you pop over there you will be able to see the image for each link at a glance.
Thanks for hosting! Have a great weekend!
ReplyDeleteI'm not a big fan of parsnips, but I'll take some pumpkin please! :)
ReplyDeleteI love all things pumpkin but do not think I have ever had parsnips!!!I think it's about time I tried some!
ReplyDeleteI only have one parsnip recipe, sigh, and the standard pumpkin pie recipe. Have a great weekend.
ReplyDeleteWhat a yummy theme!
ReplyDeleteI didn't follow directions carefully--can you please delete the entry that simple says "Kristi"? Sorry about that! Thanks!
ReplyDeleteCarole, I haven't yet posted any parsnip recipes, but here's my latest pumpkin!
ReplyDeleteI simply adore pumpkin. Looking forward to lots of good ideas. Thanks for the party!
ReplyDeleteLove these veggies!
ReplyDeleteAlways loved me some parsnips! I bought this bunch to make deep fried parsnips strips but ended up doing the one I left. For the deep fried ones, use a mandolin or vegetable parer and peel off strips that you can see through--VERY thin. Then just pop them in the deep fryer for 30 seconds - 1 minute. Drain and sprinkle with salt & pepper. Delicious "pub-style" snack.
ReplyDeleteSo I didn't have any recipes for last week's link up but have so many to choose from for this week's. I opted for a Pumpkin & Ricotta Gnocchi which is a great spring or autumn dish. Plenty of other pumpkin recipes on the blog too. I can't stand parsnips!
ReplyDeleteParsnips are a favorite of ours. Just cut into thin slices and boil for a few minutes. Drain, add butter, salt and pepper and ready to eat.
ReplyDeleteGood Evening Carole, I love parsnips, especially when they are roasted. I also love them in soups, so I have added my Curried Parsnip Soup to the list today. Also I thought you might enjoy my Butternut Squash Hummus.... really nice.
ReplyDeleteHave a lovely weekend.
Best Wishes
Daphne
Hi, Carole and all!
ReplyDeleteMa’s Pumpkin Cheesecake ( # 35 ) is easy to make.
The post also has a link for her vegetable soups, some of which include pumpkin, as well as links for pumpkin bread and pumpkin pie recipes.
Perfect timing! I'm just wrapping up pumpkin week on the blog! I picked a couple of them to share here and can't wait to see some of these recipes!
ReplyDelete