Success, but not a keeper.
This recipe comes from Cooking Light, March 2011
Chef: Jeanne Kelley
It was fun to use parsnips and rutabaga. And all of my ramekins in multiple shapes and sizes. The end result was really nice. I'm a bit of a traditionalist and like my potpie with more of a pastry crust, not the crumble in this recipe. The filling is really good. But overall the amount of preparation and cooking time, plus multiple steps did not make this recipe worth repeating.
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