Staying true to my food resolutions, I made sure that I tried new things this weekend to share on The Lone Foodie. The new food was parsnips prepared in a new recipe that I found on the Amateur Gourmet (Great food blog for those of you who haven’t discovered it yet), Cider Braised Chicken with Parsnips.
I’m not sure how this vegetable was missed in my repertoire over the years. I am a huge fan of carrots and potatoes giving me no excuse not to delve into other root vegetables. Whatever the reason, yesterday I had my first taste, and they were wonderful! I will definitely be cooking with them a lot next winter. I can see them being great even as a substitute to mashed potatoes or in a stew.
Braising is also a preparation technique that was foreign to me, making this recipe a great choice for my flag-ship blogging endeavor. I had no idea how juicy and flavor infused a simple chicken breast would become after doing this! The best part is that it was so simple. Just put it all in the oven after browning the chicken and leave it alone and when it comes out of the oven your meal looks like this: