s l o w n e s s,
simple beauty,
and a purple-topped turnip fresh from the winter garden.
the garden looks spent but the truth is it's packed with
root vegetables such as carrots, parsnips, and turnips.
the garden looks spent but the truth is it's packed withroot vegetables such as carrots, parsnips, and turnips.
how ollie prepares turnips:
Dice and put in boiling salted water for 3-5 minutes. With slotted spoon transfer the turnips to a cast iron skillet and saute in butter until golden brown. Add beef or vegetable stock. Chop fresh parsley (from your kitchen window garden) and add to the stock while reducing.
So good.
3 comments:
Cooking with your turnips and living with you in the garden is like painting,
"Throughout the time in which I am working on a canvas I can feel how I am beginning to love it, with that love which is born of slow comprehension."
Joan Miro
and it seems like there is so much more to unearth and discover...
te amo.
This sounds heavenly. What is the consistency when it's finished? Thank you for being such good gardeners. Some day I'll be one, too,I hope, but in the meantime, you're both inspirations.
That makes my mouth water!!!
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