Having used both potatoes and parsnips to make my chicken stock, and being that I usually cook my potatoes for mashing in chicken stock, I decided to fish these out and mash them after I made my stock. I treated them just like I treat my potatoes...a little melted butter, a little sour cream, salt and pepper.
I thought they were yummy; Hubby thought they were just okay. He really loves his tators.
I had a little bit of my beef bourganion left, and this was a very good combo. One that I will intentionally repeat. I love these happy culinary coincidences.
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