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inexact but fine

  • Nov. 23rd, 2011 at 11:27 AM
stove
Sometimes you don't need to be exact. Just trust the eye and something good might happen. Today it is the day before Thanksgiving and you might be organized this year and ta-da look at you cooking so you don't have to spend tomorrow cooking like a chef on meth. But you aren't so organized that you have this carefully written schedule where you know exactly when those green beans are going to be put to good use.
You are the person who remembers where their keys are but not their shoes. Let's make something that suits that temperament. You want to peel and chop (into small pieces) a parsnip and yam of reasonable size. You can easily double this and if you prefer one root vegetable more than the other you can make it yam heavy or parsnip heavy. If you are cooking for an enormous crowd you can buy all of the parsnips and yams that are available but let's imagine that you are only cooking for four people. A parsnip and a yam will suit you if you are having a few other sides on this most holy of days. (it is holy in my mind. For great quantities of butter will be consumed and there is finally enough to pie to eat)
Put the chopped up parsnip and yam in a dish, (you might require two dishes if your vegetables turn out to be large but I trust that you know how to handle it when life gives you these situations.) dot with some butter. How much butter? How much do you like butter? Put that in the oven at around 375F and roast things until they are soft. It might take an hour, it might not. How is your oven these days? On occasion I might add a bit more butter while it is cooking. My version of "a bit of butter" might differ from yours.
Once everything is soft and roasted (check with a fork, there should be little resistance. Like me alone in a room with Tom Hardy.) take it out of the oven and put those gorgeous parsnips and yams int to a large bowl and mash them. I mean really mash them. We aren't delicate creatures who faint because their corsets are too tight. We are peasant stock. We can mash for days on end. You don't want to use the food processor because it will make everything heavy. While you mash you can add a bit of cardamom, a bit more butter if you feel that you are lacking it in your life, a dash of salt, and a bit of maple syrup to bring out more sweetness. I usually add about a 1/4 cup of maple syrup if you truly need something exact to go by. Are you still mashing? Good. It needs more mashing. Once you are sick and tired of mashing you can put it in an oven-safe dish and either eat all of it right away or put it in the fridge and warm it the following day.
You can serve this to someone who had their wisdom teeth out the day before Thanksgiving, to small children who are don't have a lot of teeth, and to people with good taste.

Comments

upna wrote:
Nov. 23rd, 2011 11:57 pm (UTC)
Cheers to that bit about teeth! Let the eating commence!
au_gout wrote:
Nov. 25th, 2011 08:31 pm (UTC)
Amen.
A childhood friend of mine had her wisdom teeth removed the day before Thanksgiving one year (OMG WHO DOES THAT) and I believe she ate nothing but mashed potatoes. Sometimes you need a little more than mashed potatoes.
ms_pooka wrote:
Nov. 27th, 2011 08:39 pm (UTC)
i'm really starting to think i had it good with my wisdom teeth removal and eating indian food that night. frozen pizza the next day. can't slow me down.

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