Madame Clovery

Over the past 25 years, I’ve learned lots of things from my mother – probably because she’s told them to me again and again (and again and again). The current proverb is to always pay off my credit card in full. When I was 16 it was that not getting the lead in the boys’ school musical wasn’t the end of the world. And when I was a child, it was to at least try what was on my plate at the dinner table; I might be surprised by something delicious.

I’ve always had an aversion to vegetables, particularly the ones that sound particularly heinous, like parsnip and turnip. But – as every mother loves to hear – my mom was RIGHT! Parsnips, when cooked and seasoned properly, are sweet, warm, and autumnally satisfying. Perhaps Gustave Flaubert’s title character in Madame Bovary, who found herself hopeless and in debt, also should’ve listened to my mother. Maybe if she had paid off her credit card in full, the book would’ve had a happier ending…

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Mulled Parsnip Crisps:

8 parsnips

1 tsp ground cloves

2 tsp cinnamon

1/2 tsp nutmeg
1 star anise piece

1/4 cup vegetable oil

1/4 cup olive oil

Instruction:

1. Using a vegetable peeler, peel thin strips of parsnip “ribbon.”

2. Combine all spices in vegetable and olive oils. Heat mixture for about a minute, then turn off heat to let flavors infuse.

3. Strain oil and toss parsnips in the mixture.

4. Spread chips evenly on baking sheet and bake at 350 for 6-8 minutes – until edges are golden brown. Remove and allow to cool and crisp up for several minutes.

Enjoy mulled parsnip crisps with Gustave Flaubert’s Madame Bovary, and check in at http://warandpeach.com for future recipes and book reviews!

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