Thursday, April 7, 2011

Parsnips, parsnips, parsnips

I must say that up until recently I was never a big fan of parsnips. Probably because I never ate them as a kid, my mom thought they were disgusting. You know how it goes, whoever cooks gets to pick what's on the plate. I don't think I even tasted a parsnip until I was 30! 

These days, my fridge is full of parsnips. Let me qualify full: 3. My bi-weekly CSA vegetable home delivery by Bryson Farms has meant a whole new adventure in tastes, mostly because I don't decide what's in my basket but I plan my meals around what I receive. This has made meal planning quite a bit easier. What has happened over the past few weeks has been the consistent serving of (at least one) meatless meal per week. I have discovered the best weeknight recipe in the world: the frittata. Why serve it for brunch when you can have it whipped up and ready to eat in less than 30 minutes?? 

Swiss Chard, Parsnip and Cheese Frittata

4 Swiss chard leaves, stems removed and chopped (to chop them, I roll the leaves length-wise and slice them across - like a jelly roll - plus one chop across the middle.)
3 small parnips
1 small onion
7 eggs
1/4 cup of milk
1 piece of Gruyère cheese (about the width of 2 fingers - sorry, I don't usually measure)
1 clove of garlic
Olive oil, salt & pepper

Preheat the oven to 375F.

Peel the parsnips then use the potato peeler and peel the parsnips into long strips. It's easier to rotate the parsnip as you peel. You probably won't be able to use the whole parsnip, it'll be hard to peel it when you get to the core. Slice the onion in half then slice it into long strips. 

In an oven-proof frying pan, heat one tablespoon of olive oil on medium-high heat. Add the onions and parsnip strips. Add a bit of salt. Stir them frequently so that they don't stick to the pan. When the onions have softened and the parsnips have started to wilt and turn a golden colour, add the Swiss chard. Cook until the Swiss chard is wilted (you might need to turn down the heat).

In a medium sized bowl, whisk 7 eggs. Whisk in the milk slowly. Shred the cheese or chop it into small cubes (I prefer the cubes cause it's one less dish to wash). Finely chop the garlic. Add the cheese, garlic and a bit of pepper to the egg mixture. 

When the vegetables are soft, add the vegetable mix to the egg mixture. Return the pan to the medium-high heat, add 2 tablespoons of olive oil and pour the veggies and egg mixture into the pan. Cook for about 4 minutes until the eggs are set around the sides then pop it in the oven for 10-12 minutes until set. 

Serve with a mixed salad.


No comments:

Post a Comment