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Why not have blackened parsnips – they’re not edible anyway

February 1, 2012

“What’s that burning smell?” Arlo asked as he came in to the kitchen. Then he had a look at the blackened offerings.

“Parsnips! Yes! Nice cooking Mum!” he said running away.

It had started so well. I’d reduced a huge parsnip to manageable pieces, and shredded some fresh ginger over it and added a little water, olive oil and salt and put it in the oven. And forgot it. I didn’t remember until after I had collected Arlo from school, by which time they’d been in the oven for about 3 hours. I cook on an Aga and you can’t smell if something’s burning inside because it’s so well sealed (it also explains why my cooking times and temperatures are a bit vague. There’s a lot of guesswork involved with an Aga).

Over the years I’ve reduced many things to shiny, blackened objects. Mince pies  for example look especially pleasing when they’ve been treated to an  Aga burning, and garlic bread looks nice too. If you add water to it while it’s still very hot it makes little crackling sounds – makes the best of a bad job.

Oh well. Plenty more parsnips in the wheelbarrow.

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