Sunday, March 31, 2013

Carrots, Parsnips and Plums with Fresh Ginger



I picked this one because it would be easy to prep while the ham is in the oven and fast to finish on the stove-top. While plums don't belong in anything but cake, I thought maybe this would prove me wrong.

Carrots, Parsnips and Plums with Fresh Ginger
from Cooking Club of America
click to print

2 tbsp butter
1/2 lb. carrots (3 medium), cut into 1/2-inch pieces
1/2 lb. parsnips (3 medium), cut into 1/2-inch pieces
1 tbsp minced fresh ginger
1/4 tsp salt
1/8 tsp freshly ground pepper
1/2 lb. plums (2 to 3), cut into 1/2-inch pieces
4 green onions, sliced (1/4 inch)
1/4 c water

Melt butter in large skillet over medium-high heat.


Add carrots, parsnips, ginger, salt and pepper; cook 5 minutes or until vegetables begin to soften.


Stir in plums, green onions and water.


Cover and cook 5 to 10 minutes or until vegetables are just tender, adding additional water if pan seems dry.



Hesitant about the plums, I am glad I tried this. This side dish is drastically different from what I am accustomed to. The plums disintegrated quickly, though, within 5 minutes, which sort of made them a little pasty and it was weird to see the little plum skins just hanging out. The ginger was intriguing and I'd take care not to get too heavy-handed with it. The carrots and parsnips were excellent.

The biggest disappointment with this recipe is that I chose to try it with the Raspberry-Mustard Glazed Ham. There is too much of a battle between sweet-tart of the plums and sweet-sweet of the ham. It's like eating an orange after brushing your teeth.

Cost:
  • butter: $0.14
  • carrots: $0.30
  • parsnips: $1.36
  • fresh ginger: $0.54
  • plums: $2.35
  • green onions: $0.20
$4.89 or $0.82 for each of 6 tiny servings.

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