Parsnip Chowder with Squash
1 lb Parsnips 1 lb Butternut squash or sweet -potatoes 4 Strips bacon 1 md Onion, finely chopped 2 Stalks celery, finely -chopped 3 tb Flour 5 c Chicken stock Bouquet garni of bay ...
Ingredients
- 1lbparsnips
- 1lbbutternut squash or sweet
- 1medium onion, finely chopped
- 2stalks celery, finely
- 5cup chicken stock
- 1cup heavy cream
Directions
- 1
1 lb Parsnips 1 lb Butternut squash or sweet -potatoes 4 Strips bacon 1 md Onion, finely chopped 2 Stalks celery, finely -chopped 3 tb Flour
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But in areas where seafood was unavailable, resourceful Americans used vegetables
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This recipe comes from.Rich Spencer, a chef in the Mount Washington Valley." Peel the parsnips and squash (or sweet potatoes) and cut eac
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Cut the bacon into 1/4-inch strips and render it in a large saucepan
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When the bacon pieces are lightly browned, transfer with a slotted spoon to paper towels to dry
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Discard all but 3 tablespoons af the rendered fat
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Add the onion and celery to the pan and cook over medium heat for 3 to 4 minutes, until soft but not browned
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Stir in the flour and cook for 1 minute to make a roux