Parsnip Stew Old Cape Cod Recipes

PARSNIP STEW

Steps:

• Cook parsnips and potatoes in their skins for 20 minutes.
• Drain, reserving pot liquor.
• When cool, peel and cut into large slices.
• Place in baaking dish and add slivers of salt pork (or bacon) with salt and pepper to taste.
• Cover with pot liquor and bake in a slow oven for 20-30 minutes.

SMOKY COD AND PARSNIP CHOWDER

Steps:

• If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
• In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
• While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
• In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.
• Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
• Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

CODFISH FILLET WITH PARSNIP PURéE

Steps:

• Heat 2 quarts of water to boiling in a 6-quart stockpot. Add the parsnips and cook until tender, 10 minutes or so. Do not overcook. Drain, and in 2 batches pulse in a food processor with the butter and enough half and half to make a smooth consistency. Season carefully. The ginger taste should be subtle, not forceful. Keep warm.
• Cut the cod into four equal portions. Season flour with salt and pepper and dust fish lightly.
• Heat a large nonstick skillet over medium-high flame. Add oil and butter and when shimmering carefully place cod, skinned side down, in the pan. Adjust flame, and when underside has begun to brown (about 3 minutes) turn each piece with wide spatula and wooden tongs. Be careful that cod doesn't crumble or break apart. When cod is cooked through (after 6 or 7 minutes altogether, depending upon thickness), remove from heat.
• To serve, mound a portion of parnsip purée on each warm plate and carefully place cod atop purée. Sprinkle with salt and pepper. Serve with boiled sweet peas or spinach sautéed in oil and garlic.

BEEF AND PARSNIP STEW

Steps:

• Preheat oven to 450°F
• Rinse bones in cold water. Place bones in large roasting pan; roast in oven 30 minutes, turning once.
• Arrange onions, carrots and celery over bones. Roast 30 minutes more.*.
• Transfer bones and vegetables to stockpot or 5-quart Dutch oven. Skim and discard fat from roasting pan.
• To deglaze roasting pan, add 2 cups water to pan. Cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. Transfer mixture to stockpot.
• Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally.
• Remove stock from heat; cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables.
• Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
• *For added zip, spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 3.
• Beef Stock.
• AFTER BEEF STOCK IS MADE continue with the stew by tossing beef in flour to coat. Heat oil in large saucepan over medium-high heat. Add beef and remaining flour; brown, stirring frequently.
• Stir in Beef Stock, wine, salt, Italian seasoning and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour.
• Add carrots. Cook 15 minutes. Add parsnips. Simmer 8 minutes or until vegetables and meat are tender.
• Stir in peas. Cook and stir over medium heat until heated through.

PARSNIP STEW OLD CAPE COD RECIPE

Steps:

• Fry salt pork and leave in pot ( not as tasty but could use butter) Add vegetables, salt and about one cup of water. Simmer until vegetables are tender, add more water if neccessary. When done it should be like gravy. Season to taste, add parsley. This is an old Cape Cod recipe