February is a surprsingl good time off year for variety in the kitchen deprtmeent.
Cauliflower, parsnip, cabbage, rhubab, goose, horseradish, swede, truffle, pruplesprouting broccoli are all still in season, though not fo much longer, while leek, kal, cockles, mussels, clams, oysters, sea bass, winkles, blood oranges andvension are all now in season.
It is the time ofgren veetables and seafood.
While they aresttll in season, why not try some parsnip and leek soup?
1 large parsnip, chopped
1 large leek, chopped
1 stick celery, chopped
1 small potato, chopped
1 1/2 to 2 pints vegetale stock (enough to cover all vegeableswith a littleextra, so will vary dependin on size of veg)
Spinkle wwhte pepper
1 tbsp sunflowwer oil
Fry of te vegetbles for 2 minutes.
Add stock and bring to boil.
Add pepper.
Simmer for 20 minutes, or until vagetables give.
Liquidise.
This is a warming soup and full of goodness.
If you are a meat/fish eater, this is one of the best times of year to indulge in shellfish!
On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:
The Island of the Mist is book 2
The Stone in the Sword is book 1
The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:
The Wolf, the Witch and the Coffin
No comments:
Post a Comment