JOANNA'S FOOD: family cooking, from scratch, every day

Sunday, December 09, 2007

Parsnip puree

Yesterday, just as Alfred's match was ending (very exciting, 22-26, in the dying minutes of the game they scored two tries and converted one to win), Eleanor telephoned from a supermarket. Just a quick call. How do you make those creamed parsnips? Eleanor. The daughter with no interest in food, who hasn't cooked anything to speak of since she stopped baking (very good) cakes aged about 10.

Even better, the first time she asks me for a recipe, it's in season - she may have no interest in food, but she knows what to eat when: how could she not? that's how we eat here. So gladdening to a mother's heart that early training is beginning to pay off!

As the jubilant applause died down, I gave her the full-fat Jane Grigson version, not the equally delicious low-fat adaptation, which is more properly called a parsnip puree. I thought we should celebrate this milestone in style.

Speaking of milestones, my very feeble photograph shows Eleanor at her graduation ceremony earlier this week. Now she's applying for a Master's - I am SO proud of her.


MyKitchenInHalfCups said...

London University - that is so way past proud! That as we say in our family, makes my heart soar like an Eagle!
Our older son used to call home a lot . . . but only when he had a cooking question.

Anonymous said...

Congratulations! You have every reason to be a proud Mom!

Cottage Smallholder said...

Good food feeds the brain.

Essential knowledge for anyone undertaking a Master's degree.

Seriously, well done both of you.

Riana Lagarde said...

Your kids are so fabulous!

amaya loves parsnips too!