James cooked last night, so I can't take credit for this one. We had Boars Head kielbasa, peas, and parsnip souffle. He roasted a head of garlic, boiled parsnips and one turnip. Then pureed the mixture with some lactose-free milk, salt and pepper. He mixed in an egg and baked it for 25 minutes.
The souffle was delicious, unctuous stuff, and I thought it would make a terrific substitute for the mashed potato on a shepherds pie. It would pair so nicely with lamb...
We had it with the Chateau Grande Cassagne from Total Wine. It held up nicely to the fatty and salty kielbasa.
No comments:
Post a Comment