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From: Janet <nobody@home.com>
Newsgroups: rec.food.cooking
Subject: Re: More comfort food
Date: Tue, 26 Nov 2024 11:25:40 -0000
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In article <7c933dbc8ccf19fbda290c161cd35ee2
@www.novabbs.com>, ItsJoanNotJoAnn@webtv.net says...
> 
> On Mon, 25 Nov 2024 19:58:51 +0000, Dave Smith wrote:
> 
> > This week we picked up a nice big ham hock and I started a pot of French
> > Canadian pea soup. I is simmering away. I just now remembered to put
> > some bay leave in it. It's been cooking for an hour and a half but it is
> > going to need about an hour more because the beans aren't mush yet.  The
> > longer it cooks the easier it will be to retrieve the meat from the
> > hock.
> >
> >
> What is French Canadian pea soup?
> 
> Also, today I picked up a bag of four parsnips at
> Walmart.  There were no singles 'snips so it was
> a bag.  I know I can Google and search out dozens
> or hundreds of roasted parsnips, but give me YOUR
> recipe, please.

 Peel and trim then. Cut lengthways into quarters.


 Either, put them in a tin, sprinkle a little  olive oil  
and toss to cover; season; then roast in hot oven 35 to 40 
mins.

  Or, if I'm roasting a chicken or joint I just drop the 
parsnips in the hot tin beside the meat. Start roasting 
the bird/joint first because the veg won't take as long. 

  Janet UK