autumnal

I've been thinking about parsnip pie — I'd like to make one (or some) for Thanksgiving — so I gave it a go last night. Two medium parsnips were roasted with salt and olive oil and then puréed with a clove of garlic, two eggs, milk and pepper. I baked them in small tart shells made with a sage-thyme crust.

And voilà... they were quite good. Not as cute as I'd hoped, but I thought quite delicious.

Then there was homemade pasta with sautéed purple cauliflower, purple kale and bâtons of sunchoke. Last week I made mashed sunchokes — this was a much better use of the sunchoke.


And then there was an ad hoc bosc pear crisp (we were out of apples): simple, very very good — and I tried whipping some crème fraîche that I had made and it was incredibly good. Tangy, not sugary-sweet like whipped cream. Really quite delicious.