PARSNIP STEW WITH SMOKING-DAY BISCUITS
Serves 4 to 6.
Parsnip Stew can be prepared several days before serving and then refrigerated, or frozen in an airtight container for up to three months.
• 12 oz. good thickly cut bacon, cut into 1/2-in. pieces
• 2 tbsp. extra-virgin olive oil
• 2 medium carrots, peeled and cut into 1/2-in. dice
• 1 large onion, peeled and cut into 1/2-in. dice
• Salt and freshly ground black pepper
• 3 to 4 large or 5 to 7 small parsnips, peeled and cut into 1/2-in. dice
• 1 tightly packed c. chopped green cabbage
• 1 medium to large red-skin potato, peeled and diced
• 5 c. good-tasting vegetable or chicken stock
• 1 bay leaf
• 4 whole cloves
• 1/2 tsp. ground allspice
• 4 to 6 branches fresh thyme, or 1 generous tsp. fresh thyme leaves
Garnish:
• 1/4 c. chopped parsley leaves
Directions
Combine the bacon and olive oil in a heavy 6-quart pot. Set over medium heat and cook until bacon is crisp. Lift bacon out of the pan with a slotted spoon and reserve. Pour off all but about 2 to 3 tablespoons of fat from the pot.
Add the carrot and onion, along with salt and pepper. Turn heat up to medium high and sauté until the onion is starting to brown. Add 2/3 of the bacon pieces (reserve the rest of the bacon for biscuits, see recipe) and all the remaining ingredients, except the parsley.
Bring to a gentle bubble and cook, uncovered, for 15 minutes or until vegetables are tender but still somewhat firm. Taste for seasoning.
Serve the stew in deep bowls topped with the parsley.
Nutrition information per serving of 6:
Calories212Fat9 gSodium280 mg
Carbohydrates28 gSaturated fat3 gCalcium60 mg
Protein6 gCholesterol14 mgDietary fiber6 g
Diabetic exchanges per serving: 2 bread/starch, 2 fat.
SMOKING-DAY BISCUITS
Makes about 2 dozen
Biscuits can be kept warm, wrapped in foil in a 150-degree oven for about 40 minutes.
• 1 c. all-purpose unbleached flour
• 1 c. cake flour (do not use self-rising)
• 4 tsp. baking powder
• 1/2 tsp. salt
• 1/4 cup (4 tbsp.) chilled unsalted butter, cut into 4 pieces
• 1/3 of the cooked bacon from Parsnip Stew (crumbled)
• 2 small whole green onions, thinly sliced
• 2/3 to 3/4 c. cold milk
• Unsalted butter
• Honey
Directions
Preheat oven to 425 degrees. Grease baking sheet and set aside. Combine the flours, baking powder and salt in a deep bowl and mix well.
With your fingertips or a pastry cutter, work the butter into the flour mixture until the mixture looks like coarse cornmeal. Toss in bacon and green onions, using fork.
Add enough milk to make dough moist but not wet, tossing with a fork until just blended; do not overwork dough.
Turn the dough onto a floured board and knead only once or twice. Gently nudge it into a rectangle about 1/2 -inch thick. Cut into squares and place them on the baking sheet about 1/8- to 1/4-inch apart. Bake until puffed and golden, 15 to 18 minutes. Serve the biscuits hot with unsalted butter and honey.
Nutrition information per serving:
Calories68Fat3 gSodium164 mg
Carbohydrates9 gSaturated fat2 gCalcium56 mg
Protein2 gCholesterol7 mgDietary fiber0 g
Diabetic exchanges per serving: 1/2 bread/starch, 1/2 fat.
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