Viennese Comfort Food Dinner

R

richard-in-cincy

Well-known member
Wienerschnitzel, Braterdapfeln, Grünersalat:

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Petersiliencremesuppe (Cream of Parsley Root)

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Liptauerkäse (Spiced Cheese Spread)
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Kaiserschmarr'en (Emperor's Mess--shredded carmelized vanilla pancake)

Apfelkompott (Stewed Cinnamon Apples)
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Leftovers Make a Great Sunday Morning Breakfast:

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Viennese Comfort Food Dinner

Wienerschnitzel, Braterdapfeln, Grünersalat: Petersiliencremesuppe (Cream of Parsley Root) Liptauerkäse (Spiced Cheese Spread) Kaiserschmarr'en (Emperor's Mess--shredded carmelized vanilla pancake) Apfelkompott (Stewed Cinnamon Apples) Leftovers Make a Great Sunday...
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incoherent gurgle of delight

That all looks amazing. Funny--J.'s aunt lives across the river from Stein (Krems). smileys/smile.gif It's everything you would want an Austrian town to be... Gorgeous in the summer and in apricot season...

What a divine spread. smileys/smile.gif

 
No, parsley root = parsley root... REC: Cream of Parsley Soup.

I didn't use a recipe, but here's what I did:

I started with last week's leftover coq au vin "jelly" that was filled with remnants of pearl onions and bacon (appr. 1 pint). This was very concentrated and I added a pint of water to it. To this I added: 1 quart of beef stock, 1 bunch of parsley (the whole thing, stems to curly top), 3 parsley roots, 1 celery root, 1 cup chopped celery, 6 cloves of chopped garlic, 1 onion, 1 tablespoon tomato paste, 6 dried mushrooms, 1 tbls. Kitchen Bouquet, handful of chives, salt, and pepper to taste. Simmered this for 1 hour until all the vegetables were very tender, then pureed with a stick blender and stirred in 1 cup of whipping cream. Garnish with chives or parsley.

 
Thanks! What great use of leftover sauce. I planted parsnips for the first time just now

which is why I was asking. I have a hard time getting regular parsley to sprout here is arid CA so I'd be reluctant to sacrifice three plants to get the roots, but I bet they add a lot of flavor.

 
Yup, they are about the size of a short fat carrot...

In the winter the larger groceries here carry an assortment of European roots: rutabaga, parsley, celery, parsnips. They're wonderful in purees with potatoes, and just about any Austrian stock will have had celery and/or parlsey root added to it, gives a wonderful depth of flavor, and for me, and unmistable "Austrian" taste.

 
Oh, I love that honey bear liqueur, just remembered how delicious it was

and how I miss it... must find some..

What a pretty room and dinner. wow.

 
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