For my second crustless and vegetarian offering at Harvest Raid, I used a Mediterranean-influenced recipe from the French cookbook Ouverture de Cuisine. The recipe calls for salted lemon pieces, which is a reference to salt-preserved and slightly fermented lemons which first made their way into Spanish cooking from other Mediterranean and Middle Eastern influences. I ran out of time before the event and was unable to do the full correct preserved lemons, so I simply quartered lemons and left them to soak in their juices, a bit of vinegar, and salt the night before use. I added carrots for color and flavor, and I also forgot the mint on my grocery run, so I used basil instead.
To make a pie of fresh Parsnips.
Take the parsnips well washed, & put them to boil until they are cooked, then take two or three chopped onions & fry in butter, a salted lemon in pieces, nutmeg, & pepper, a little chopped mint, & put all together in the pie, & butter enough.
Note it is necessary to cut the parsnips into pieces, when the pie is half cooked put therein a little Spanish wine.
1 Preserved Lemon – 2 lemons, Kosher salt, vinegar
1 lb Parsnips
1 lb Carrots
3 Tbsp Butter
1 Tbsp Mint
1 Tbsp Ginger, minced
1. Prepare salt-preserved lemon. A separate post on this will be forthcoming. To prepare it quickly, dice one lemon (including the peel), removing the seeds. Toss the lemons in salt, then place into a jar with 1-2 Tbsp of vinegar and the juice of another lemon. Shake jar periodically to re-coat the lemons in the salt.
2. Wash and peel parsnips and carrots. Cut both into large chunks, in whichever style you’d like to serve them. Sautee parsnips, carrots, and onions in butter until they begin to soften, then add mint, ginger, and preserved lemons to taste.
3. Prepare a mixture of cider vinegar and honey (I can’t remember my portions at this point), then toss the vegetables in the sauce. Serve warm.