PREP AND COOKING TIME : 1 HOUR 10 MINUTES
EATING TIME :WHENEVER HUNGRY
SERVES : 6
1lb Parsnips; cut into lengths
2oz Parmesan; freshly grated
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Butter
1 medium Onion; finely chopped
1 tablespoon Plain Flour
21/4 pints Light Chicken Stock (not for vegetarians)
Salt and Black Pepper; freshly ground
4 tablespoons Double Cream
Perry Como Sings Christmas
HOT OVEN; PRE-HEATED
Simmer the parsnips in plenty of salted water to warm through.
Drain, leave in pan for 1 minute and stir in half the Parmesan.
Put the olive oil in a roasting tin and pre-heat in the oven.
Place the Parsnips in the roasting tin, add the butter and
bake for the duration of 1 half of football basting whenever
there is a throw-in.
Heat the stock on the hob. Drain the excess oil from the
roasting tin into a large saucepan and cook the onion gently
until soft, not burnt.
Stir in the flour and cook for 1 minute.Add the stock, stirring
constantly, and bring to the boil. Add the parsnips. Simmer
covered for 10 minutes.
Liquidise the soup with the remaining Parmesan. Back on the
hob, stir in the cream, taste for seasoning and reheat. Serve
garnished with freshly ground black pepper and Perry on the
stereo.
PREP AND COOKING TIME : 20 MINS
EATING TIME : CHRISTMAS DAY
SERVES : 6
1lb Brussels Sprouts; trimmed and sliced
1/2 Red Hot Chilli Pepper; de-seeded and
chopped finely
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Butter
Salt and Black Pepper; freshly ground
HOT FRYING PAN OR WOK; PRE-HEATED
Put the olive oil and butter in the pan. Drop
in sprouts and chilli pepper and fry for the
duration of 1 half of extra-time tossing in
the air like a pancake every time an Italian
takes a dive. Season with salt and freshly
ground black pepper. Should be eaten whilst
still al dente.
Gianlucca Bazucca
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