Mystery Dish

When I attended BloggerConnect back at the beginning of the winter, Jane of Cook Sister told the audience that she took pictures of every dish, stored them in her hard-drive and got them out weeks, months later which I thought was "an excellent idea". So I did the same.....

That was without taking into account my concentration span equivalent to that of a teenager attending Sunday lunch with the oldies, my memory which erases instead of recording and my innate scatterbrain tendencies.

Yes, I took pictures, hmm, hmm I stored them nicely, when it came to use them, did I remember what they were of? Not a chance.

It took me some time to work out that this picture was the faithful representation of a Thingamabob. A delicious shallots and parsnips dish with a hint of sweetness but not much, easy to make highly recommended.

Plus it is time to eat away all the winter vegetables because fairly soon we are in for a treat: lot of new recipes to create, as my friend Anne is going to meet me half way down the pedestrian-Greenwich tunnel with her wicker basket overflowing with the new season's offerings from her allotment.....may be. In the meantime what is for real is the following.

Parsnip and Shallot Thingamabob Abel & Cole's recipe

8 shallots, peeled and quartered leaving the root-end on so they don't fall apart
3 large parsnips, halved and cut into 10cm (4") lengths
1 swede, peeled and cut into batons, 1 finger’s width and length
a good squeeze of runny honey
60ml olive oil
1 small glug of white wine vinegar
1/3 mug of white wine
Salt and pepper

Saute the shallots and parsnips with a glug of olive oil in a large frying pan over medium heat for 10 minutes

drizzle with honey, sprinkle to coat and add the wine, season with salt and pepper continue to cook for 3-5 minutes until all the wine has disappeared, then add a few glugs of white wine vinegar and cook for a further 3-5 minutes until that has disappeared too.