ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
These have become my favorite holiday potatoes. They are great with most any meat—Roast Beef, Ham or Turkey. The parsnips add a sweetness and richness that just plain potatoes do not have. Roast the garlic, actually roast several heads of garlic to reserve for adding to most any dish.
Yield: 6 to 8 servings
Cooking time: 30 to 40 minutes
1 head garlic
1 teaspoon vegetable or olive oil
2 large parsnips, peeled and cut into about 2 inch chunks
4 large or 6 medium white russet potatoes, peeled and cut into quarters
¼ cup (1/2 stick) unsalted butter
½ cup heavy cream about (whole milk or half and half can be substituted) warmed 30 seconds in a microwave oven
1. Early in the day or a day or so before, place head or heads of garlic on a square of aluminum foil or in a garlic baker and lightly oil. Place in a 350 F oven for about 30 minutes or until the garlic is aromatic and feels soft when pinched. Allow to cool.
2. Bring 2 inches of water, lightly salted to a boil, then add the parsnips and boil, covered for 20 minutes or until almost soft, then add the potatoes, cover and boil until soft when pierced with a fork. Drain water and reserve for soups, stews or gravy if desired. Add the butter, chunked into squares. Stir and cover to fluff the potatoes.
3. Then mash and add warm cream and mash until of desired consistency.