This meal was kind of all over the place. I had oil left over from making mushroom fritters, so I wanted to make parsnip chips, which are a nice alternative to the usual potato standard. The rest of the dishes just arose from wanting to serve a salad and then needing to make a veggie dish that would look sizable. Yeah, that was the idea. "Sizable." Vague, I know.
- three biggish parsnips
- a few inches of oil
- two zucchini
- 1 small onion
- 1 tablespoon of crushed chili peppers
- 1 tablespoon of crushed garlic
- liberal amounts of bijola
For the zucchini, I carefully cut them into flat slices. They'd have the same taste either way really, but there's something nice about digging in to a nice slab of zucchini. They take about 8 minutes on high heat. As usual, go oil then garlic then onion.
signature salad variation #934
(its more of a bean salad really)
- no spinach! (shocking, i know)
- liberal sprinkling of organic pea shoots
- 1 can cannelini beans
- 1 can butter beans
- 4 spring onions
- feta cheese!
They went together okay. I didn't time the whole thing very well and the parsnip chips weren't really hot by the time I served. I loved the zucchini but JaBootaay was uninspired by it. Ah well. I ate his.