PantherDave Posted November 2, 2006 Share Posted November 2, 2006 Harvest Pork & Parsnip Stew I have no idea what a Parsnip is, but I'll go in search of to find out. Prep- 25 min Cook-low 7 hrs/ high 3 1/2 hrs CP-3 1/2-4qt 1 lb boneless pork shoulder 2 cups cubed,peeled sweet potatoes 2 medium parsnips, peeled and cut into 1/4" slices(1 3/4 cups) 2 small cooking apples, cored and cut into 1/4" slices(1 3/4 cup) 1 medium onion, chopped 3/4 teaspoon dried thyme 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups apple cider or apple juice Step 1- Trim fat from roast and cut into 1" cubes Step 2- In the CP layer potatoes, parsnips,apples, and onion. Sprinkle with thyme, rosemary, salt, and pepper. Add meat to cooker. Pour apple cider/juice overall. Step 3- Cover and cook till meat and veg's are tender. Ladle into bowls. Taking the week off in the predictions-Good Luck and Bon Appetite!!!!! Peace-PD. Quote Link to comment Share on other sites More sharing options...
georgemoe Posted November 2, 2006 Share Posted November 2, 2006 Think of a parsnip as a whiteish yellow carrot. I use them in a root vegetable chowder. Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted November 2, 2006 Share Posted November 2, 2006 This sounds awesome... I described the recipe to my wife, and she was confused about the apples at first until I explained that applesauce goes hand-in-hand with porkchops... then she warmed up to it pretty quickly! Can't wait to try it out! Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted November 2, 2006 Share Posted November 2, 2006 that actually sounds pretty great, i may have to give it a whirl Quote Link to comment Share on other sites More sharing options...
The Holy Roller Posted November 3, 2006 Share Posted November 3, 2006 Oh yeah! This is the ONE for this weekend! Thanks PD. And parsips are sorta like a carrot. You can eat them raw after a frost has hit them and they actually sweeten. Quote Link to comment Share on other sites More sharing options...
Brownsfan420 Posted November 4, 2006 Share Posted November 4, 2006 Mom would always put parsnips in her home-made chicken soup. Love 'em!! Quote Link to comment Share on other sites More sharing options...
Lady.hawke Posted November 5, 2006 Share Posted November 5, 2006 I was just wondering if anyone was making this today, save for our host and me? It's starting to smell just wonderful! Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted November 6, 2006 Share Posted November 6, 2006 i actually ran to the store and threw this together saturday morning. bought a 2+ pound pork roast, so i essentially doubled the receipe. one change i made, which in hindsight i think was a very good idea, was to change the liquid from all applejuice to half applejuice, half white wine. anyway, my wife and i both liked the stew a LOT. i love that veggie combo, lots of subtle flavors and of course the pork pulls them all in beautifully. gonna keep that recipe around for sure, thanks PD Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted November 6, 2006 Share Posted November 6, 2006 i actually ran to the store and threw this together saturday morning. bought a 2+ pound pork roast, so i essentially doubled the receipe. one change i made, which in hindsight i think was a very good idea, was to change the liquid from all applejuice to half applejuice, half white wine. anyway, my wife and i both liked the stew a LOT. i love that veggie combo, lots of subtle flavors and of course the pork pulls them all in beautifully. gonna keep that recipe around for sure, thanks PD Interesting... maybe I'll do that when I make this one. Good tip. Quote Link to comment Share on other sites More sharing options...
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