I know I already posted once today, but when you make a great meal you just want to share. Tonight’s theme: Vegetarian comfort food night with carmelized parsnips, cheesy polenta, and a green bean casserole. The parsnips are made with nutmeg, adding a holiday flavor, and green bean casserole just feels special all the time. This was filling, delicious, and was surprisingly quick and easy to make. Green bean casserole takes 30-35 minutes to cook, and while it’s in the oven you can make the polenta (4 parts boiling water, add 1 part corn meal, cook until tender and add cheese) and the parsnips (cook 1/2 pound of sliced and dried parsnips in 1 tbsp. butter and nutmeg to taste. When the parsnips are brown, after 5-8 minutes, add a tablespoon of water and cover until the water is evaporated).
For dessert: Home made white chocolate chip sugar cookies. This is what I can do on weekends when I’m not working!