Steak and Potato



Parsnips might not be everybody's best friend, but lately I've been using them like any other

standard root vegetable. When a recipe like pot roast or a simple side of roasted root vegetables call for 'roots' I go ahead and add a few discs of parsnip.  Unlike carrots, celery, or even potatoes, the parsnip, because of its uniquely woody taste and texture, holds its crisp shape well and seems to release its flavor throughout a dish very noticeably.  The more parsnip you add to anything, needless to say, the more parsnipity it tastes; the less, the more subtle, but it's definitely still there.  This recipe was the favorite soup of the day for the adults in the house so far, but only "pretty good" according to young  

people. The process starts out fun: dice up into cubes one sweet potato (yam) and one parsnip, oiled and seasoned, and roast them on a pan .  This combination, after about ten minutes at 400, smells very rich and comforting; after 25 minutes, the little pieces soften and take on a crispy roasted texture

that holds up well once lowered into the soup pot.  While roots are roasting you briefly fry up a slab of flank steak, a unique cut that can be a bit tough but is also extremely tasty.  This is a perfect choice for

soup because you can cook it initially quite raw, knowing it's going to be heated another 5-10 minutes in boiling liquid; the well-seasoned, marinated meat holds up as chunks very well.  The steak and potatoes go into a base of sautéed onions, celery and garlic, then filled with beef broth.  The richness of the steak and broth combined with the aroma of the roots is enticing to say the least.  Tomato paste deepens the broth and texture.  I added water to liquify.  When spoonfuls light up the eyes of the adults anyway, you know this is one from the pages of 365 Days to lay a sticker on and add to the annual list.