Text 3211, 73 rader
Skriven 2013-08-06 05:52:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Lacy
============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> I presume this tastes sort of like carrots?
 DD> I dunno. No earthly idea. The flowers are pretty and it is called
 DD> "wild carrot". But, I have not, to my knowledge, ever tried it. The
 DD> recipe was chosen for its name.

 ML> The flowers sort of smell like carrot. As my fondness for
 ML> carrots is a fairly recent phenomenon and my foraging in
 ML> the fields phase is not, I've not tasted the lacy stuff
 ML> nor know how closely related the two are.

Well, you don't eat the flowers, do you?

Like the cultivated carrot, the D. carota root is edible while young, but
quickly becomes too woody to consume.

Extra caution should be used when collecting D. carota because it bears a close
resemblance to poison hemlock. In addition, the leaves of the wild carrot can
cause phytophotodermatitis, so caution should also be used when handling the
plant.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Root Vegetables
 Categories: Vegetables, Herbs
      Yield: 17 servings

      2 c  Pearl onions
      2 lb Red potatoes; in 1/2" pieces
      1 lg Rutabaga; peeled, in 1/2"
           - pieces
      1 lb Parsnips; peeled, in 1/2"
           - pieces
      1 lb Carrots; in 1/2" pieces
      3 tb Butter; melted
      3 tb Olive oil
  4 1/2 ts Dried thyme
  1-1/2 ts Salt
    3/4 ts Coarse ground pepper
     20 oz (2 pkg) Brussels sprouts;
           - thawed
      4 cl Garlic; minced

  In a Dutch oven or large kettle, bring 6 cups water to a
  boil. Add the pearl onions; boil for 3 minutes. Drain and
  rinse with cold water; peel.

  In a large roasting pan, combine the onions, potatoes,
  rutabaga, parsnips and carrots. Drizzle with butter and
  oil. Sprinkle with thyme, salt and pepper; toss to coat.

  Cover and bake at 425oF/220oC for 30 minutes. Uncover;
  stir in Brussels sprouts and garlic. Bake, uncovered, for
  50-60 minutes or until vegetables are tender and begin to
  brown, stirring occasionally.

  Yield: 16-18 servings. 

  Cathryn White, Newark, Delaware

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 

... Why do "overlook" and "oversee" mean opposite things?
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