When fall comes along I have this yearning for potatoes. I guess it’s because they are so comforting.
This week I happened to have cabbage, parsnips and potatoes, so I mixed it up a little in the kitchen.
I got out my oversized enameled cast iron, le crueset, Dutch oven and made a pot of cabbage with turkey sausage. I put in some peeled potatoes and parsnips. With the remaining potatoes and parsnips, I made Irish potato cakes called Boxty. Mmm, Mmm, those parsnips just sweetened up the potatoes and gave them such a flowery taste. All I can say is that we could not stop eating dinner. It just went on and on until we almost ran out of food and then we could hardly get up from the table. We enjoyed it greatly. Speaking of “Mmm”, that might just be the reason that I am not a skinny cook!
I’ve included the recipe for the Cabbage and the Boxty. Hope you enjoy!
Cabbage with Turkey Sausage, Potatoes and Parsnips
1 large head cabbage, cup into small chunks
1 (14-ounce) package (I used Oscar Meyer) Turkey Smoked Sausage
2 large potatoes, peeled and cut into quarters
4 parsnips, peeled and cut in half if large
1 small onion, cut into quarters (optional)
Salt and pepper to taste
Spray a large Dutch oven with cooking spray and place it over medium high heat. Wash the cabbage and put it in the pan wet. Turn the heat down to medium. Cut the sausage into 3-inch pieces and put it on top of the cabbage. Add the onion, potatoes and parsnips. Add salt and pepper to taste. Cover and cook until cabbage is cooked tender.
Serve mustard on the side. Serves 4.
(Recipe modified from The New Irish Table)
1 1/2 pounds baking potatoes, peeled
1 1/2 pounds parsnips, peeled
Cut the potatoes and parsnips into 2-inch pieces. Cook separately in salted boiling water for 15 minutes or until tender. Drain well and then place back on the heat to steam off the water. Remove from heat and mash potatoes with 2 tablespoon butter, then mash parsnips and add the two together along with 1 egg, 1/3 cup flour and small amount of cream if too thick. Add salt and pepper to taste.
Heat a skillet over medium-high heat. Add 2 tablespoons butter. Put scoops of the mixture into the butter. Cook on one side until brown, then turn. Add more butter if necessary to cook remaining potato cakes. (If I have time I chill my potato mixture to make it hold together better.)
By Kate Karam, Monrovia,
Photographs courtesy of Monrovia
It’s not only coastal gardens that have to deal with persistent winds – inland gardens at higher altitudes and those in flat, wind-prone areas get regularly battered, too. Since there’s nothing good about plants stripped of their foliage or rendered dry and desiccated by a gale force tempest, the solution might be as simple as using specimens that are just fine with it. Here are a few we recommend. But first, some advice.
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