Ingredients

4 baby parsnips - wash, peel, cut into small pieces
1 large onion - peel, dice
4 large best quality French field mushrooms - peel, break into large chunks
3 dried figs - cut into very small morsels
A small handful of dried fruit and nut
Raw virgin coconut oil
Half a cup of plain white flour
Boiling water
Salt

Mix the flour and salt in a small mixing bowl
Put the pieces of parsnip into a saucepan of boiling water - boil for 10 minutes.
Five minutes after putting the parsnips in, put the onion into a wok and fry in coconut oil, stirring frequently
After a couple of minutes, add the mushrooms, stirring to ensure they become coated with oil
Add the figs
Drain the parsnips and turn them out into the mixing bowl. Stir with a wooden spoon until all the small pieces of parsnip are coated with the flour/salt
Add the floured parsnip and the fruit and nut to the wok and continue cooking, stirring frequently for a further four minutes
Serve and eat while hot.

Very nice.

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Replies

  • ... and tonight:

    Thick celeriac, carrot & lentil soup - delicious, I had two helpings.
    With good wholemeal bread baked locally this afternoon
    Kalmata olives (present from my daughter)
    Bleu d'Auvergne cheese - I really like this cheese, only slightly inferior to Stilton and half the price, also I can say it is "local" since the border of the Auvergne is only 5 km south of here.
    Fresh radishes
    Spicy red pepper chutney (thank you, Elja)

    followed by

    Tarte aux abricots

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