Parsnips. I love these peeled and roasted, or gently cooked in butter and drizzled with honey or maple syrup. Lovely as a side dish or served for breakfast.
Seckel pears. These are excellent, poached in wine and spices or turned into a fruit tart.
German butterball potatoes. Forget Yukon Gold; these are buttery and dense, with a superb, creamy starch that makes them perfect for roasting, baking and frying.
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How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!
To live is to battle with trolls in the vaults of heart and brain. To write; this is to sit in judgment over one's Self. Henrik Ibsen
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Hi I'm Ronelle. I am happy to invite you into my french kitchen at our farm, Coin Perdu in Corréze. Bienvenue!
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