I have a confession to make: I’m addicted to buying cookbooks.
I currently only have about 25 cookbooks, but the collection is steadily growing. The fact that I have a ready wishlist at Amazon at hand surely does not help. Neither does the fact that I’m fluent in two languages and that hence the amount of books to choose from has doubled.
So, one of the challenges I have set for myself is to try at least 3 recipes from a cookbook before I’m allowed to buy a new one. Sounds fair, right?
My latest acquisition is Herbst & Winterküche by Anne Rogge (Fall & Winter cooking). How perfect, given that the days are finally getting cooler, the humidity is going down, the leaves are turning golden and pumpkin, beets, cabbages and potatoes are taking over the markets again. Fall is one of my favorite seasons and when I found a cookbook that is solely dedicated to it, I was ecstatic.
Until very recently, I had never cooked with parsnips. Unlike in the US, they’d never been overly popular in Germany. This only changed in recent years; especially for infant food as a substitute for carrots which are believed to trigger allergies. One chapter of the book is dedicated to parsnips and my first adventure would be the below parsnip casserole that I only modified very, very little.
500 g / ≈ 1 LB parsnips
2 apples (I used Gala)
1 TBSP oil (the original recipe called for 2 TBSP, but I found 1 sufficient if you’re watching fat)
200 ml / 200 g / 6 ¾ oz vegetable broth
150 g / 5.3 oz cream cheese (I used neufchâtel cream cheese)
a few shakes dried thyme (the original recipe called for half a bunch of marjoram)
2 tsp curry powder
- Peel the parsnips and cut them into chunks. Peel the onions, half and cut in stripes. Peel apples (optional), cut into eights and core.
- Heat oil in a pan and fry parsnips and onions. Allow parsnips to brown slightly. Add apples and fry with other vegetables very briefly. Pour in vegetable broth, add cream cheese and let it dissolve while stirring frequently.
- Add your herbs. Season with salt, pepper and curry.
- Transfer vegetables into an oven-safe casserole dish. Bake at 180°C/350°F for about 30 minutes. Sprinkle on some additional herbs before serving.
P.s. 1 down, 2 to go. Next up: feta stuffed beets.