I am no vegetarian. During Lent, one could be excused from assuming otherwise. I'm feasting on veggies, including veggie juice. I'm enjoying the delicacy of an early spring palate. With that, I've reminded myself how pleasurable it is to through a few veggies in the cast iron skillet, toss over a sauce at the end and fork away.
Last night, I took out a parsnip, a green onion and 4 ounces of mushrooms. I stir fried them in butter, until they had a delightful brown color. Then, I tossed in some left over peas and carrots. At the end, I turned in a small glove of garlic and tumeric, cumino seeds and thyme. Off the heat, I poured over a couple of tablespoons of whipping cream. I sprinkled over some of the remaining bits of green onion tops for color. Wonderful! A sort of a quick and easy creamy curry to remind me how nice a veggie meal can be.
No wine pairing tonight - it is Lent - but I'd love it with a buttery chardonnay. Not that I even like chardonnay!
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