A Twofer - Braised Celery + Baked Parsnips Irish-Style

From the kitchen of One Perfect Bite...Save for potatoes, there are not a lot of vegetable recipes being offered for St. Patrick's Day this year. I've been saving these two for the holiday, because they are typically Irish side dishes and I thought they would both go well with the stout and cheddar meatloaf that I featured last week. They are nice recipes and among their many merits is the ease with which both dishes come together. I must admit, however, that I have a favorite between the two. I really like the braised celery and could make a meal of it with a side of rice if left to my own devices. The bacon imparts a lovely smoky flavor to the braising liquid and you can control just how tender you want the celery pieces to be. The dish will be crisp tender if you remove it from the oven at the half hour mark. If left to go another 10 minutes it will be soft and offer only the slightest of resistance when you bite into it. While the parsnips are tasty, I think they suffer from familiarity. That is a personal opinion and is not meant to be a reflection on the recipe I'm sharing with you tonight. I hope you'll give both these side dishes a try. I think you'll like them. Here is how they are made.

Braised Celery

Ingredients:
1 head celery, cleaned and cut crosswise into 1-inch pieces
1 medium onions, finely chopped
1 teaspoon fresh parsley leaves, chopped
2 slices bacon, finely chopped
1-1/4 cups low-sodium chicken broth, boiling
Salt and pepper
2 tablespoons butter, diced

Directions:
Preheat oven to 350 degrees F. Place celery pieces in a shallow casserole. Top with bacon and onions and sprinkle with parsley. .
Pour in stock and dot with diced butter. Cover casserole dish and bake for 30 to 45 minutes. Drain, reserving stock if desired. Transfer celery to a bowl and serve immediately. Yield: 4 servings.




Baked Parsnips Irish-Style

Ingredients:
2-1/2 pounds parsnips
1/4 cup butter
1/4 cup low-sodium chicken broth
Salt and pepper
Pinch of nutmeg

Directions:
Preheat oven to 350 degrees F. Peel parsnips, quarter, and remove any woody cores. Parboil parsnips for 15 minutes. Place in an ovenproof dish. Add broth and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes. Yield: 6 servings.






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Parsnip Bisque

Root vegetables are starting to arrive at farm stands and in the boxes of CSA Farm Share Supporters. If you are a locavore, and love green markets, a farm share might also interest you. My daughters, both of whom regularly put me to shame, are firmly committed to CSA. They contract with local farmers who, weekly, provide them with seasonally available produce. That means they cook with whatever is packed in their weekly boxes; at this time of year that includes parsnips - lots of them. Parsnips were originally cultivated in the Mediterranean and carried in the rucksacks of the Roman legions as they marched across Europe. The parsnip has a mild, carrot-like flavor that when cooked and pureed becomes a silky bisque with a flavor all it's own. I know my use of the word bisque is a misnomer; this delight contains no seafood, and, therefore, should be called a soup. I can't, however, bring myself to call something so smooth and silken a soup. Serve this with fresh bread and a salad for a light fall supper. It's also great as a first course for holiday meals. It freezes well, so it can prepared well in advance of serving. It's quick, easy and inexpensive, so why not give it a try.

Parsnip Bisque

Ingredients:
1 tablespoon unsalted butter
2 tablespoons canola oil
3 cups thinly sliced onions
8 to 12 cups (2 to 3 lbs.) parsnips, peeled and thinly sliced
6 cups (1/1/2 lbs.) baking potatoes, peeled and thinly sliced
2 teaspoon salt + salt to taste
6 cups low-sodium chicken broth
1 cup whole milk
Garnish: shredded basil, nutmeg

Directions:
1) Heat butter and oil in a large (6-quart) stock pot. Add onions and cook over medium heat until onion are soft but not brown, about 5 minutes. Add parsnips and potatoes; sprinkle with 2 teaspoons salt and toss to coat. Cover, cook, stirring occasionally, over low heat until tender, about 20 minutes.
2) Add chicken broth and bring to a simmer. Cover partially and cook until vegetables are very tender, about 10 to 15 minutes.
3) Puree soup using an immersion blender. Alternatively, use a blender and puree soup in batches until perfectly smooth. Stir in milk; cook just to heat through. Season with salt to taste. Ladle into bowls and garnish with basil and a pinch of nutmeg. Yield: 6 servings.

Cook's Note: Turnips can substituted for parsnips.