Parsnips are very similar in appearance to carrots although parsnips do have a sweeter taste than the carrot, and they are wonderful cooked in a stew.

This recipe will serve 6

Ingredients

4oz Lean salt pork with the rind removed and cut into 1/2 inch cubes
1 Cup finely chopped onions
2 Cups of parsnips scraped and cut into 1/2 inch cubes
3 Cups of boiling potatoes, peeled and cut into 1/2 inch cubes
3 Cups of boiling water
1 Cup of all-purpose flour
2 Teaspoons double-acting baking powder
1/2 Teaspoon Salt
1 Tablespoon of butter, chilled and cut into 1/4 inch cubes
2/3 Cup milk
1 Cup of heavy cream

Method

1. In a heavy Skillet or 4-5 quart casserole, fry the salt pork over moderate heat until it is crisp and brown and has rendered all its fat. With a slotted spoon, transfer the pork to paper towel to drain.

2. Add the onions to the fat remaining in the pan and, stirring frequently, cook for 8-10 minutes until they are soft and golden brown.

3. Stir in the parsnips, potatoes and water and bring to the boil over a high heat. Reduce the heat to low and simmer partially covered for about 20 minutes, or until the parsnips and potatoes are almost tender. Taste for seasoning.

4. Meanwhile, prepare the dumpling batter by combining the flour, baking powder and salt and sift them into a large bowl. Add the butter and with you fingertips, rub them together until they resemble breadcrumbs. Pour in the milk and with a wooden spoon continue to mix until the batter is smooth.

5. Pour the cream into the parsnip mixture and, stirring constantly, bring to a simmer over moderate heat.

6. Drop the batter into the simmering liquid by the tablespoonful, leaving about 1 inch between the dumplings to allow space for them to expand. Reduce the heat to low, cover tightly and cook undisturbed for 12-15 minutes longer, or until the dumplings are puffed and a toothpick inserted in the center of one of them comes out clean.

7. Sprinkle the stew with the reserved pork bits and serve at once, directly from the casserole.