Braised Lamb Shanks with Lentils
In the last few days, we’ve been experiencing the type of weather that I didn’t know existed until I moved to Boston- weather that I am beginning to think of as “Hell Freezing Over” because it’s certainly cold, and most definitely hellish!
On Monday, it was the kind of cold that freezes any moisture in your nose into instant boogers that impair your breathing. Not that you really want to suck in 15 degree air and freeze your body from the inside out, however, NOT breathing is, unfortunately, not a viable survival option.On Tuesday we were rewarded with a 10 degree rise in temperature, but what came with it was more snow (big fluffy flakes the size of golf balls- fun!) that later turned to rain. When I lived in California and didn’t know better, I thought snow was the worst weather: it’s cold and inconvenient. Having experienced half a dozen winters in Boston, I’ve learned that I would much rather have snow over the dreaded WINTRY MIX (freezing rain, sleet, rain rain, snow, and cold air in any possible combination or ALL AT ONCE). It is just miserable to be get wet when it’s so cold, crossing the street becomes treacherous as the melted snow re-freezes into slippery slides on the sidewalks, and street corners are unavoidably huge lakes of slush and dirty melted snow. AND tonight and tomorrow we’re in for even MORE snow, and all I can say is… I’m tired of Winter, please bring Spring now.
One of my ways to combat serious winter weather is to warm your home and your body with braised meats and stews. It’s hearty and filling to warm your body, and slowly cooks for a couple hours on your stove, warming your home. I braised lamb shanks and lamb stew meat in beer and chicken stock until the meat fell apart when prodded with a fork, and added lots of vegetables and lentils at the end for a most satisfying stew.
Parsnip Fries
Dear Friends,
I would like to introduce you to a new tasty friend of mine, the parsnip.
Parsnips are root vegetables, most closely related to (as you can all probably guess) the carrot, but has a slightly different flavor. They are mild and slightly sweet like carrots, but there is also a very subtle hint of… almost a liquorice-y flavor, like fennel.
I’d never tasted a parsnip before, and had only heard of it used in purees or stews. It always seemed like a kind of persnickety ingredient, one of those vegetables that kids grow up hating (along with turnips and brussel sprouts), one that old stuffy people with British accents in medieval times or a Jane Austen novel would have eaten.
I cooked these parsnips in a very non-stuffy, kid-friendly way by slicing them into thin strips, tossing them with olive oil and salt and pepper, and roasting them in the oven until they were soft and slightly crisp on the outside. A distant cousin, the sweet potato, went along for the ride. Amazingly simple and tasty, a very low-maintenance way to cook and eat a ton of veggies. Because who doesn’t love fries?!
Try them.
Love,
Crystal
P.S. These were AWESOME with burgers!
Oven-Roasted Parsnip (and Sweet Potato) Fries
3 medium sized parsnips, washed and peeled
2 medium sized sweet potatoes, washed and peeled
2-3 tablespoons olive oil
salt and pepper
- Preheat oven to 450 degrees. Line two baking sheets with aluminum foil.
- Cut parsnips and sweet potatoes into strips, about 1/4-1/2 inch thick, and as long as you’d like your fries.
- Put parsnip and sweet potatoes strips into a bowl and add the olive oil. Sprinkle generously with salt and pepper, and stir the strips around to get them all coated.
- Transfer the veggie strips to the baking sheets, spreading out the strips into a single layer (as much as possible).
- Roast the fries in the oven for 10 minutes, then carefully turn the strips onto the other side for even roasting. Roast for another 10-15 minutes, or until the strips are cooked and tender in the middle, and browned and slightly crispy on the outside.
