1 pound parsnips
2 tablespoons butter
1/4 teaspoon ground nutmeg
Salt and freshly ground pepper
1. Scrape or peel the parsnips, then cut them into sticks about the size of your little finger. Dry well with paper toweling.
2. In a heavy 10-inch skillet, melt butter; then add the parsnips, shaking to coat. Sprinkle with nutmeg. Cover tightly and sauté on medium heat for about 5 to 10 minutes. The parsnips should be tender and gooey, and slightly caramelized. Add salt and pepper to taste.
Yield: 4 servings
2 1/2 pounds boneless, skinless chicken breast halves
3 cups water
1 stalk of celery, diced
2 carrots, diced
1/2 cup barley
1 cup chicken broth
2 bay leaves
2 teaspoons minced fresh rosemary
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 pound leeks white and green parts, sliced (about 1 1/2 cups)
1. In large saucepan, combine the chicken breasts, water, celery, carrots, barley, chicken broth, bay leaves, rosemary, salt, and pepper. Heat to boil. Reduce heat, cover, and simmer for about 30 minutes.
2. Add the leeks, heat to a boil, reduce the heat again, and simmer until the chicken is tender.
3. Remove the chicken and let cool. When it is cool enough to handle,cut into bite-size pieces.
4. Skim any fat from the broth and remove bay leaves. Put the chicken pieces back into the broth and reheat for about 5 minutes.
Yield: 6 servings