Thursday, June 5, 2008

Chicken, Fennel & Parsnip Pie

My favourite thing about Winter - Big, Warm Pies. Parsnip is one of the few vegetables that I have never eaten. So I decided to give it a go.
Tonight there was actually a 5 minute wait to get a lottery ticket for tonight - even my partner, who can't stand people who buy lottery tickets, bought a ticket tonight. $50million is just too enticing to pass up the chance to win it. Goodluck to everyone who bought a ticket.

Some Facts About PARSNIP:

  • is a root vegetable related to the carrot.
  • In Roman times parsnips were believed to be an aphrodisiac.
  • The parsnip is richer in vitamins and minerals than its close relative the carrot
Ease: 3/5. Prep: 10mins. Cutting up vegetables and dusting chicken.
Cooking Time: 40mins. 20mins for cooking vegeatble and chicken and 20mins to cook in oven.
Total Time: 1hr 20mins (includes cooling time for vegetables). Takes a long time all up, but probably only around 30mins of actual active cooking.

Taste: 3.5/5.
Not bad, the overall dish didn't have a lot of flavour, probably tasted the pastry the most as I seasoned it before baking. I only used two chicken thighs and3/4 of the amount of liquid, but I kept the other amounts the same. Made enough for 3. Parsnip wasn't very strong in flavour, quite sweet.

Would I make it again: No.
I prefer the Chicken Tarragon Pie, which was tastier and easier to make.

Recipe here:

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