I am making a beef stew tonight. Last time I put parsnips in it - they had a woody or fibourus core. Did I not cook them long enough? Should I only buy a certian size? Cut the core out? What did I do wrong.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.