Don’t mention parsnips!

The weather has been glorious these past few days and spring certainly seems to be just around the corner. The hens have enjoyed venturing out of their ‘winter spa’ in the polytunnel…

…and today, our first seedlings appeared!

As it’s been such a prolonged (!!!) dry spell, I thought it was an ideal opportunity for Kevin to perform his annual rotivation of the veg plots, an impossibility recently because of the ground being so wet. So on Saturday, we picked all the remaining vegetables to clear the ground.

There were red cabbage, leeks, brussels sprouts, swede, a few carrots, spinach and PARSNIPS! I’d considered that we’d already eaten plenty but every time I plunged my spade into the ground, they just kept coming up! Between us I doubt that we want to see another of those rascally roots for quite some time; Kevin because he peeled them all and myself because I spent a large part of Sunday making Parsinp and Parmesan soup, Curried Parsnip soup and blanching a seemingly never-ending pile of them for the freezer! The other veggies were in more manageable quantities and some of them I used along with two hens from the freezer to make Chicken Broth and Cock-a-leekie.(Or should that be Hen-a-leekie?) Because it’s  a traditional Scottish soup, I thought I’d share it with you…


 If you have a crock-pot, this is perfect for use with an older bird.

  • Small boiling fowl
  • 1 onion peeled and studded with cloves
  • 1 lb leeks, sliced into 1/2″ slices, keeping at least 1″ of the green part.
  • 1 Bay leaf
  • 6 peppercorns
  • salt
  • 4 oz ready to eat prunes
  • 2 tbsp long grain rice

Put the prepared onion inside the bird and brown it if you’re using a crock-pot. Put into C.P.or large casserole, add leeks, bay leaf, peppercorns, salt and enough water (boiling if using C.P) to cover the bird. Bring to the boil, skim off any scum then simmer for two hours or cook on LOW in the C.P. for 10 hours. Remove chicken and add the rice and prunes and cook for about 30 minutes. Meanwhile, shred the cooked chicken and add to the finished soup.

The weather stayed good today too, so Kevin managed to get the rotivating done before wet and windy weather returns with a vengance tomorrow!




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2 Responses to “Don’t mention parsnips!”

  1. Teri Says:

    Deane used to say he hated parsnips. After a bit on our trip I told him, “You’re a liar”. All shocked he asked “Why?!” I laughed at him when I said “Because you’ve been gobbling down parsnips since we got to Scotland!” LOL

    Now I can add another food to my shopping list!

    Oh! Beets were another thing he said he didn’t like. Until he had your beet soup. Now he says he like ONE thing made with beets.

    The hardhead!

    • garybuie01 Says:

      Kevin was just the same with beets, but the soup converted him too! We have to keep working on our men Teri!

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