Parsnip Patties, Eggplant Steaks and Fiskur

Aubergine Steak with Garbanzos & Tomatoes
Simple, really.  I was looking for a different way to serve eggplant, and thought "outside the box".  Instead of cutting into disks, I sliced the 'plant lengthwise into steaks about 3/4" thick.  Drizzled the steaks with toasted sesame oil, EVOO, and then dusted them with just a bit of Everglades Seasoningtm.   Broiled the steaks for about 4 minutes per side, and Bam!

Made an equally simple side by combining garbanzos with half a can of Ro*Teltm tomatoes and heating them through.  Fifteen Minute dinner for two!

Parsnip Patties
I really over-bought parsnips at Christmas, thinking they would be small.  I received beautiful giant 'nips and have lots to spare!  What to do,what to do?  Parsnip Patties, of course!  Great as a main course or as a side.

1-1/2 cups shredded Parsnips
1 small Red Bell Pepper, diced
1 small Onion, diced
2 cloves Garlic, minced
1/2 tsp dried Dill
1 Egg
1 pinch Cayenne or a Cajun spice blend -- to taste
1/4 tsp fresh cracked Black Pepper -- to taste
4 Tbsp Parmesan Cheese (canned is OK)
3 Tbsp Milk
1/2 cup Flour

Beat together the egg and milk.  Add the flour and make a batter.  Use more milk if needed.  Fold in the parsnips, bell pepper,  onion and seasonings.  Form into 4 patties and fry gently in vegetable oil, 2-4 minutes per side until GB&D. 

Garbanzo was the "protein bean" of the week.  These are favored with Chana Dal, an Indian spice blend especially formulated for Garbanzos.

Make a simple Horseradish Sauce by stirring together mayonnaise and grated horseradish to taste, it really makes a great addition to these fritters.


Parsnip Fiskur
Back in September, when we came home from visiting Iceland, I posted my recipe for the classic Icelandic fish pie called Plokkfiskur.  See  September 25th:  http://foodingaround-kiltedcook.blogspot.com/search?q=fiskur

This version is the same concept, except I used about half mashed parsnips and half mashed potatoes for the base, and added frozen mixed veg for color and variety.  Tweaking the potato flavor makes a nice change from ordinary potatos in this dish.

1-1/2 lbs cooked Cod or other white fish
1-1/2 lbs mashed Root Vegetables -- parsnip & potato, turnip & potato, rutabaga & potato
1 cup diced Onion
Butter, Flour and Milk to make a roux
15 oz bag frozen Mixed Veg
Paprika and chives or green onion tops for garnish

Pan Seared Brussel Sprouts with Corn & Caramelized Onions
For me, one of the neat things about Sally "going Veg" is that I'm experimenting with a whole new range of recipes.  We both love Brussel sprouts and this is an interesting and different combination of flavors.

20 Brussel Sprouts, halved
3-4 ears of Corn - off the cob
1 Sweet Onion, thinly sliced
2 cloves Garlic, minced
2 Tbsp Butter
2 Tbsp EVOO
1/4 tsp Red Pepper flakes, to taste
1/4 tsp fresh cracked Black Pepper, to taste

In a hot skillet, melt together half of the butter and half the EVOO.  Lay the sprouts cut side down and sprinkle with half the pepper and a pinch of salt.  When the sprout are browned, turn them over and do it again.

Remove the sprouts to a bowl, add the remaining butter and oil to the skillet, and saute the onion and garlic.

When the onion is caramelized to your liking, add the corn and red pepper flakes and cook a minute or two more to get the corn heated.  Return the sprout to the pan, toss to combine with everything else, and cook another few minutes to marry the flavors.  Ta da!

Great as a side dish with almost anything.  I served it with salmon steaks.

Sorry -- having trouble loading a photo here....