I have absolutely no idea why this dish is named after this flamboyant 60’s journalist, perhaps it was her favourite dish… perhaps someone thought it looked a little like her… or perhaps this was the dish she was famous for making at parties..? whatever the reason, this recipe, taken from the 1980’s book entitled Cook for Hire by Michelle Berriedale-Johnson is rather an odd one for a book which is supposed to suggest dishes that are good for parties and functions… I just can’t imagine serving this at a wedding, bar mitzvah or corporate presentation… but then this was the 80’s and they did things very differently then… I suppose parsnips were the height of fashion back in the day…?
… and i’m bloody lucky they were because without them I could have ended up with one of the other really odd recipes from this book, which I had to buy for a ‘Cooking for Cash’ course I did back in the early 90’s… recipes such as Puton of Pigeons… or Sherried Potatoes… or Turkish Prawn Pilaff… or even Beef, Mushroom and Aspic Mould… anyone?
… but hey, this is Random Recipes and this was my first ever cook book… so there you go…
Parsnips Molly Parkin
1 large parsnip – sliced very thinly
3 medium tomatoes – sliced (I used cherry tomatoes which I simply halved)
12oz grated strong cheddar cheese
1 pint double cream
a few pinches of sugar (each layer)
salt and pepper
– heat some oil and butter in a pan and gently saute the parsnips till golden on both sides
– layer them along with the tomatoes, cream and grated cheese into a casserole dish, sprinkling herbs and salt and pepper with each layer, the top layer should be grated cheese
– roast in a hot oven for 40 – 50 minutes until golden
don’t forget you have until the end of the month to submit your entries… I’ve already had quite a few and it’s been a bit of a roller coaster memory ride for many of you.
eat and of course, enjoy!