Parsley Root Recipes Mariquita Farm

Ingredients

• 1 lb Dried lentils, -washed and drained
• 1/4 c Lard, bacon drippings, -or oil
• 2 md Onions or leeks, chopped
• 1 parsley root or parsnip, chopped
• 2 md Carrots, sliced
• 1 c Sliced fennel or celery
• 8 c Water
• 1 t Salt to or to taste
• Several whole black pepper-corns
• 2 Whole cloves
• 2 Bay leaves
• 1 lg Potato, peeled and grated
• 2 lg Links (or 4 small) smoked -sausage, skin pricked-with fork
• 2 tb Good vinegar
• ¾ pound parsley root (weighed with leaves)
• 1 ¼ pounds potatoes, peeled and cut into chunks
• Butter to taste
• A few Tablespoons hot milk or to taste
• S & P (can use white pepper if you like)
• 4 generous servings
• 1/3 cup dried mushrooms, such as porcini, or mixed exotic
• 1 cup hot water
• ½ pound leeks, halved lengthwise and cleaned
• 2 Tablespoons fat such as butter, bacon fat, or other
• ¾ pound parsley root, scrubbed and washed (reserving leaves for another use)
• ½ pound carrots, peeled and diced
• 1 celery stalk with leaves, chopped small
• 1 ½ pounds potatoes, peeled and diced
• 6 cups hearty stock: such as beef, chicken, lamb or ham, or of course vegetable broth!
• S & P to taste, use plenty of pepper!