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From: clams casino <cc@invalid.cc>
Newsgroups: rec.food.cooking
Subject: Re: More comfort food
Date: Mon, 25 Nov 2024 16:47:40 -0700
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On 11/25/2024 4:07 PM, Hank Rogers wrote:
> ItsJoanNotJoAnn wrote:
>> 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.
> 
> Parsnips have a fairly stout flavor, so I just us a little salt, maybe 
> some pepper.
> 
> 
+1

Celery salt is sublime with them.