Last night, a cold snowy night in Boulder, I was talking with a friend about parsnips. There just happens to be a recipe in my new cookbook for "Puree of Parsnips with Scotch Whiskey." Now, does that sound like comfort food? Since I had purchased parsnips earlier in the day, I thought why not. The recipe for this particular dish has the most mellow, yummy flavor, and the slight hint of scotch smooths the parsnips even more. I had extra broth from stewing the parsnips and plan to thin the puree for a lovely soup at dinner tonight.  If you're not a fan of parsnips, you might really like this one though. 
Be well...and stay warm!
Caroline

PUREE OF PARSNIPS WITH SCOTCH WHISKEY

Serves 6-8.

2 lbs. parsnips, peeled and thinly sliced

1 onion, coarsely chopped

4 tablespoons butter, softened

1-2 cups chicken stock

water

1 oz. scotch whiskey

1 teaspoon nutmeg

Kosher salt

In a medium pot, place parsnips over onions, add 2 tablespoons butter, chicken stock, and water to cover (2 inches above vegetables). Simmer until very soft, approximately 30-45 minutes. Add water, if necessary. When done, the liquid should be mostly evaporated. Place parsnip mix in food processor (or use a stick blender in the same pot), with some of the broth. Add remainder of butter, scotch, nutmeg, and salt, to taste. Puree until smooth. Serve immediately. 

Nightshade free

Gluten free

p.s. If you add just a little extra water while stewing the parsnips, you'll have what you need to make a delicious soup the next day.  Reserve some of the liquid before you puree the parsnips.

Hi Dear Friends........this is an exciting time for Caroline's No Nightshade Kitchen: Arthritis Diet, which is now available on Amazon.com and other online book sites. You can purchase your copy and/or post a review. Please use the following convenient site for Amazon:
 http://www.amazon.com/Carolines-No-Nightshade-Kitchen-Arthritis/dp/1432797166/ref=cm_rdp_product

Thank you for your continuing support!
Be well,
Caroline

Just this morning....my book is

PUBLISHED !!!

If all goes well, I will have the first

copies in a couple of weeks,

maybe less.

Thank you for your loving

support, patience, and friendship

throughout this process!!

much love,

Caroline

"published author"

:-)

These special Deviled Eggs, with truffle oil, are a hit at any gathering. I never have made "enough." They're pretty to look at and absolutely delicious.  Anchovies too?  You bet!

Just because you need to eliminate nightshades, gluten, or lactose from your diet, you can still enjoy interesting and delicious foods! These eggs are a must at your next party.

TRUFFLE OIL DEVILED EGGS

 

1 dozen eggs, hard boiled, peeled, and halved

1 can anchovies, drained and minced

3/4 cup mayonnaise

2 teaspoons Dijon

1 tablespoon truffle oil, or to taste

3 tablespoons onion, finely minced (optional)

Salt and white pepper, to taste

Minced chives and sliced black olives, garnish

 

Completely cool eggs before assembling. Truffle oil tends to loose flavor when exposed to heat. When cool, remove yokes carefully; place in a small bowl with minced anchovies, mayonnaise, and Dijon. Mash well with a fork. When smooth add truffle oil, onion, if desired, and seasonings.  Arrange whites on a large serving platter; fill each one with yoke mixture. Garnish with chives, then place an olive slice in center.