Flemish Carbonnade and Parsnip Pie

A good beef stew generally beats any fancy decorated plate constructed by 4 star chefs.  I like a beef stew recipe from Belgium known as a Flemish carbonnade because it gives me an excuse to buy beer.  It is a simple dish to make.  Cut about 1.5 pounds of a bottom round beef roast into 1-2 inch squares, season with salt, and brown in butter.  Put them in a crock pot and brown 2 diced onions in the pan the beef was browned in.  Sprinkle a little salt on this and when the onions are translucent, add them to the beef in the crockpot.  Cover the beef and onions with 1 bottle of good dark beer–I prefer Guinness with this recipe but any dark stout beer is good.  Add a good tablespoon of mustard and stir.  Then set the crockpot on low for 4-5 hours.  You can serve it on mashed potatoes, but I usually add the potatoes directly into the stew to thicken after the stew is finished.  Chopped parsley is nice on this, if you happen to have it.  Beef, mustard, beer, and onions really go together.

Carbonnade

I was looking for a parsnip in Kroger 1 day, but all they had were 2 1 pound bags wrapped together and cheaply priced.  They were probably trying to get rid of them because parsnips are not particularly popular, especially in the south.  They were formerly a common vegetable grown in northern Europe, but following the introduction of the potato from the Americas, they’ve declined in importance.  The parsnip is related to the carrot, and they have a sweet aromatic flavor. I suppose people prefer the bland starchy taste of potatoes that can absorb flavors of what they are served with.  Parsnips are the 2nd most important ingredient in a good Jewish chicken soup–they contribute a nice sweet flavor to the broth.

I bought the whole bag and I didn’t want to waste the rest of the parsnips, so I invented a recipe for parsnips.  I decided to try making it like a sweet potato pie.  Other recipes for parsnip pie that I found on the internet were savory, but mine is a dessert.  First, I boiled 1.5 cups of diced parsnips until they were soft.  I mashed them in a bowl and added 2 beaten eggs, 1 can of sweetened condensed milk, 1/3rd cup of brown sugar, along with nutmeg, cinnamon, and ground ginger.  I mixed this well and put it in a pie shell.  Then I baked it in a 350 degree oven for about 45 minutes.  I served the pieces with whipped cream.  Everybody liked it.

Parsnip pie

One Response to “Flemish Carbonnade and Parsnip Pie”

  1. ina puustinen westerholm Says:

    The stew..spot-on! I had forgotten about some brown mustard..but..i am only at half a cuffa, at 8:16 am. I WOULDA gotten there..i really would! 😉 Now the parsnip pie..i will take your word for it. Would folks like it..and I believe that is true. Having my cancer doc..on my daily ‘do this..don’t do that’..24 hour scan..i will pass. When doing my pumpkin pie and seasoning from scratch..plus I add a few drips of an extract named Maplene (sp?)..to beef up the brown flavor. I use the canned condensed..NOT the sweet version.!! I am going to go looking for parsnips..to stare at..while shopping tomorrow. Just looking at them..might just..be enough. 😉

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