Parsnip chowder or stew

6 servings

Ingredients

Quantity Ingredient
1 cup Onions -- chopped
2½ tablespoon Bacon Fat, Rendered or Salt Pork Fat
3 cups Potatoes -- thinly sliced
2 cups Parsnips -- peeled and
Cubed
2 cups Boiling Water
Few Twists Of Pepper Mill
3 cups Milk
1 cup Cream Or Rich Milk

Directions

1. Cook the onions in 2 Tbs of the fat until soft but not brown.

2. Put the remaining ½ Tbs fat in a heavy pot or flameproof casserole. Make thin layers of potatoes, onion and parsnips. Add the water and cook over low heat, partially covered, until veggies are soft, about 25 mins. Give a few twists of pepper mill. Before serving, heat the milk and cream together and add them to the pot.

The stew should have a thick, soupy consistency. Serve in soup bowls.

From the section on the TUNBRIDGE WORLD'S FAIR of Tunbridge, VT. Fair date: Mid-September, 4 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking

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