|
a thick stew of the vrennka root. the root tastes sweet first, then bitter, then warm. every l'hool child grows up on this. i miss it more than anything.
my mother made this every fifth-day when i was small. the smell would fill our dwelling and even our neighbors would knock on the wall and ask for a bowl. she always made too much on purpose so there would be enough to share. |
| ~ ingredients ~ |
|
you do not have vrennka root on earth. but you have parsnips!! they are the closest thing i have found. for the bitter note, i use dandelion greens. for the warm note, fresh ginger. 4 parsnips, peeled and chopped 2 carrots, chopped 1 onion, chopped 3 cloves of garlic a small handful of dandelion greens (or chicory, if you cannot find them) 1 spoonful of fresh ginger, grated 1 spoonful of honey 4 cups of vegetable broth 1 cup of cream salt and pepper butter for cooking |
| ~ instructions ~ |
|
1. melt butter in a heavy pot. add the onion and cook until soft and clear. 2. add the garlic and ginger. stir for one minute. 3. add the parsnips and carrots. stir to coat them in the butter. let them brown a little ~ this brings out the sweetness, which is the first taste. 4. pour in the broth. bring to a low boil, then lower the heat. cover and cook for 30 minutes, until the roots are very soft. 5. add the dandelion greens and the honey. cook for 5 more minutes. the greens give the bitter note, the honey holds the sweet ~ they speak to each other. 6. blend the soup until smooth, or leave it chunky if you prefer. on my planet we mash it with a wooden tool that has no earth-equivalent. 7. stir in the cream. taste. add salt and pepper. 8. serve hot, in deep bowls. on my planet we eat this with our hands, scooping with flatbread. but a spoon is acceptable. |
| kl'vaiim's note ~ this is not exactly right. the parsnip is too sweet on its own and the ginger is too sharp. but when i close my eyes and eat it, i can almost feel my mother's hand on the back of my neck. that is enough. that is more than i thought i would ever have again. |