Kitchen Tricks – Fish and Parsnips

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Each week we like to feature a few quick tips to take your culinary adventures from mundane to fantastic.

Since people make about 250 food related decisions a day we decided that this week we would help you make a few a little easier.

What should I serve with Fish?

A simple sauté of leeks, butter, shallows and thyme make a great simple topping. You can also throw in a 1/2 cup of lovely white wine to take it up a notch.  This pairs well with a light pasta like angel hair with a dash of olive oil.

A light tilapia or cod is a good choice so it isn’t too heavy.

You can serve this with some roasted parsnips and it is a savory sensation.

Do you know the difference between a cookie sheet and a baking pan? 

Baking sheets have a rim. This prevents spilling when taking in and out of the oven.

A word about Parsnips…

These carrot like root veggies are very easy to add into your menu.  Wash them well, like all rooty veggies you want to get the dirt off.  Then cut the tops off and slice them length wise.

Blanching them makes sure they really hold up well and take less time to cook.

Line a baking sheet with parchment paper and line your parsnips up.

Drizzle them with olive oil or butter, salt and pepper and toss them in a 350 degree oven. Bake until they are caramelized.  You want them a dark golden color.

Super simple!

What do you think about these tips?  Do you have any you’d like to share?

 

 

 

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