Anne McAlpine: October 8, 2020

When I saw this recipe for sweet potato and parsnip soup I immediately thought of my grandma. I remember having to sit at the dinner table until I had eaten all of my parsnips, time and time again as there were lots of parsnips in our garden on the farm. As an adult I can say that I do like parsnips roasted in the oven with potatoes and carrots. I cut the vegetables all into bite-sized pieces and toss them in olive oil then season with salt and pepper. I haven’t made this soup yet, but it is on my list of things to do soon.

I did recently make the pork cutlet and cabbage slaw recipe and I really liked it, too. The cabbage slaw has a tart, but slightly sweet flavour that really appealed to me and it certainly went well with the pork. Be sure to cut the pork into equal sized pieces so it cooks evenly without becoming dry. I was going to turn them halfway through cooking but found that was not necessary because they were baked on a rack. I used breadcrumbs with some Italian seasoning in place of the Panko.