A Seasonal Warmer

The differences between the French and the English are……..

Demonstrations, mushrooms, snails and toilets.

Oh, and Parsnips.

If you put a parsnip on a table in front of a French person they will be astonished.

“What is it? What? What do you do with it? What!!?”

Put a pile of them on a market stall here in the local village and the passers-bys will congregate in excited masses as the English, me, struggle to get through and actually buy some.

If you do this, YOU then become a source of fascination and the masses will follow you through the market jabbering questions.

“Really? How? Really!!?”

The best thing is to invite them home, cook them and feed them.

“WHAT!!?”

Then you will be left in peace.


you will need 4 or 5 medium sized parsnip, one carrot , an onion, some garlic and some ginger:
chop the onion and gently fry it in some olve oil at the bottom of a big pot;
scrub or peel the parsnips
once the onions strt to get moist add a good couple of pinches of ginger powder, stir,and cook a little more;
chop the parsnips and carrot and stir them in
then cover with water and add a bit more then simmer gently till parsnips are cooked.
cool.
blend or liquidise and retirn to pot
and two or three cloves of crushed garlic
warm/heat
and eat