The parsnip is a vegetable which benefits from being left in the ground during the winter as the frost helps convert its starch into sugar, making for a sweeter taste. I’ve used it in this recipe to create a lovely, light and crispy gnocchi.
I recently saw some Jalapeno Ketchup at a grocery store the other day and was intrigued by the idea. I thought about buying it, but it seemed like such a simple thing to make on your own. Sure, you could whip something up from scratch, but what about on the nights when you really don’t feel like fighting with the kids to eat and just want to serve up some chicken nuggets?
Yay.. every parents favorite dinner right? Well, this is a perfect excuse to make a quick Jalapeno Ketchup and snazz up dinner for the parents!