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desperancePassionate though I am about my kitchen knives ("cutlery" over here, but not in the UK; what we call cutlery, Americans call flatware or silverware, I learn), I am a late convert to the seductions of the Y-shaped vegetable peeler. These last years I've been through a number in the UK; they don't last, but they are fabulously good at what they're for.
And I have missed them, since I came to America; I've even avoided peeling potatoes for want of a peeler. So last week I bought one, having confirmed that none came in the shipping.
And, um. It's not quite right. It's oddly too long in the handle, which makes it awkward for the roundnesses of a potato. Which has been a disappointment to me all week long. But! Today, I discovered its secret skill: it is magnificent at peeling parsnips. Unparallel'd.
I am making chicken paprikash, since you ask. Why buy all that paprika and not use some of it? So, yup: paprikash with roasted roots and tubers, and steamed broccolini on the side. Again: I have all that goose fat, why not use some of it? I don't know if parsnips roasted in goose fat are as good as potatoes, but we shall learn.
And I have missed them, since I came to America; I've even avoided peeling potatoes for want of a peeler. So last week I bought one, having confirmed that none came in the shipping.
And, um. It's not quite right. It's oddly too long in the handle, which makes it awkward for the roundnesses of a potato. Which has been a disappointment to me all week long. But! Today, I discovered its secret skill: it is magnificent at peeling parsnips. Unparallel'd.
I am making chicken paprikash, since you ask. Why buy all that paprika and not use some of it? So, yup: paprikash with roasted roots and tubers, and steamed broccolini on the side. Again: I have all that goose fat, why not use some of it? I don't know if parsnips roasted in goose fat are as good as potatoes, but we shall learn.