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    Just the thoughts and cookings of a software engineer that likes to make foodstuffs from time to time in the bay area of California.
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    December 2008
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Parsnips St. Jacques

Parsnips St. Jacques
Parsnips St. Jacques. Recipe test from Urban Vegan’s upcoming cookbook The Urban Vegan: 250 Street-Smart, Animal-Free Recipes (publish date: late 2009).

Delicious! Again, it filled the kitchen (and outside via the exhaust fan) with great aroma. Dynise does a wonderful job of combining flavors in a layering effect, I think. It’s also a good looking dish.

Dry white wine

There’s wine! And I don’t know wine, as I said before, so I relied on that shop owner of Wine for Cheese. This is the wine and I thought it was a lovely choice. I thought the wine was good for this dish but it was not unanimous. So be it.


3 Responses

  1. This is a really interesting idea. I wouldn’t have thought of it, but the mild sweetness of the parsnip would be a good approximation of the mild sweetness of scallops.

  2. Heh.. yeah.. Mom puts it on the table because she doesn’t want the table to get messed up since she will have that table for the rest of her life, lol

  3. @Fearless Kitchen: Exactly! And the texture was not too firm and not too squishy too. I thought parsnips were carroty but this wasn’t at all.

    @FoodFashionFun: That’s so funny 🙂

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