Pastinak

Enkrat je Jamie naredil omako za čez testenine iz pancete in pastinaka. Izgledala je naravnost fantastično. Mogoče si je kdo zapisal recept?! Mimika

Sladica iz pastinaka in pomaranče 125 g surovega masla 2 kavne žličke nastrgane pomarančne lupine 1/3 skodelice rjavega sladkorja 2 žlice pomarančnega soka 3 jajca 2 kavne žličke pecilnega praška 1/2 skodelice bele moke 1/2 skodelice graham - polno zrnaste moke 2 skodelice drobno nastrganega pastinaka Namaži 20 cm okrogli pekač in obloži z peki papirjem. Penasto vmešaj surovo maslo, sladkor in pomarančno lupinico. Dodaj pomarančni sok in ga dobro vmešaj. Dodaj vsako jajce posebej dokler ni popolnoma vmešano. Presej moki skupaj z pecilnim praškom. Vmešaj polovico moke in parstinaka, vmešaj in dodaj preostalo moko in pastinak. Peci v srednje vroči pečici (180 - 190 C) približno 1hr 15 min. Pusti naj počiva približno 10 min v pekaču, potem istresi na mrežo, da se ohladi. Dober tek. 1917 Cal (56% from Fat, 8% from Protein, 36% from Carb); 41 g Protein; 122 g Tot Fat; 69 g Sat Fat; 36 g Mono Fat; 7 g Poly Fat; 175 g Carb; 13 g Fiber; 584 mg Calcium; 17 mg Iron; 1126 mg Sodium; 6 mg Zinc; 175 mg Vit C; 1013 mg Cholesterol Orange & parsnip cake 125gr butter 2 Tsp grated orange rind 1/3 cup brown sugar 2 Tbsp orange juice 3 eggs ? cup self-rising flour ? cup whole-meal self-rising flour 2 cups finely grated parsnip Grease 20 cm round pan and cover with baking paper. Cream butter, rind and sugar till fluffy. Add juice, beat till combined. Beat in egg, one at the time, till combined. Stir in sifted flour and parsnip in 2 batches. Bake in moderate owen 11/4 hr or till firm. Stand 10 min before turning on wire rack to cool. Lidija Zivkovic

Pastinjak uporabljam pri vseh juhah in omakah. Sem pa tudi že pastinjak spekla s krompirjem. Pastinjak opereš in ga podolgem prerežeš, da dobiš 4 dele. Olupljen krompir in pastinjak ( količino prilagodiš ) skupaj daš na pladenj, posloliš, dodaš petršilj in malo pokapljaš z oljem, vse skupaj premešaš in pečeš cca 1 uro pri 200 stopinj. Pastinjak da krompirju zelo dober okus. Dodala sem ga tudi mesu. Gomolje lahko tudi drobno naribaš in posušiš pri priprti ventilatorski pečici na 50 stopn in je odličen dodatek skoraj vsem jedem čez vse leto. Problem je edino v tem, da mi na vrtu ne zraste vsako leto. Se mi je naredilo, da sem ga sejala 3x pa sploh ni vzklil. Kadar pa pride ven, je pa zelo dobra letina. Lep pozdrav, Klavdija

PARSNIP & PANCETTA TAGLIATELLE Serves 4. Ingredients 12 slices of pancetta or dry-cured smoked streaky bacon 1 handful fresh rosemary, thyme or summer savory, leaves picked 4 good knobs of butter 2 cloves garlic, peeled and finely sliced 2 parsnips, peeled, halved and sliced lengthways 455g/1lb dried tagliatelle 3 good handfuls parmesan cheese, grated sea salt and freshly ground black pepper Method In a large, non-stick frying pan, fry your pancetta and herbs in half the butter for 2 minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely. Cook your tagliatelle in salted boiling water (check the packet for cooking time), then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the rest of your butter and the parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.