Ahh, the first Friday of the school year is here and we all made it.
Double Yay! for all of us.
My students found all their classes and got everything sorted.
Small one loves her new teacher.
Routines were somewhat remembered.
And now to prepare for the next week.
But first a glass or three of wine and some carbs.
This is really my first fall recipe this year. It’s all about the roots already.
I started with mashed parsnip and added in: pepper, mustard powder, parmesan, nutmeg, egg,
and folded in flour. The trick is to JUST incorporate it and not whip things together until they are gluey.
Roll into logs and press with a fork.
At this point you have a few choices: boil and enjoy,
freeze flat and bag OR
slather with a parmesan cream sauce (bechamel with parm in it) and bake with crumbs on the top until browned and bubbly.
- ¼ tsp each mustard powder, pepper, salt and nutmeg
- 2 cups mashed parsnip
- 1 egg
- ⅓ cup parmesan
- 1 cup flour
- Mix all ingredients until JUST incorporated. Roll into inch thick log on flour surface and cut into 1.5 inch chunks. Roll along the back of a fork to create indents to let the sauce sit in.
- Freeze, boil or bake in sauce.