Parsnips were a staple vegetable in centuries gone by, but were gradually forgotten as their cousin the carrot became more popular. Today, however, they are enjoying a comeback, partly due to the renewed interest in old-fashioned crops, and also because they have so many nutritional benefits.
From l’Encyclopédie visuelle des aliments
- 6 carrots
- 6 parsnips
- 1 tbsp (15 ml) rapeseed oil
- 2 lb (1 kg) beef chuck or shoulder steak
- 1 onion
- 3 cloves
- 2 garlic cloves
- 1 sprig of thyme
- 1 bay leaf
- 4 cups (1 l) beef stock
- Salt and pepper to taste
- Slice the carrots and parsnips into 1/2-inch pieces (just over 1 cm thick).
- Heat the oil in a skillet and brown the meat on all sides.
- Put a quarter of the carrots and parsnips into a stockpot.
- Cover with the meat.
- Push the cloves into the peeled onion and add it to the pot along with the garlic and herbs.
- Cover with the remaining carrots and parsnips.
- Add the beef stock, and season.
- Cover and cook in the oven at 180 °C (350 °F) for 2 to 3 hours.
Recipe from http://www.canalvie.com/recettes/boeuf-aux-carottes-et-panais- 1.1072355