More Irish fare - the following two dishes come from the web site Traditional Irish Recipes:

 

Apple-Barley Pudding

4 TBSP Pearl barley

1½ LBS apples, peeled, cored and sliced

3 TBSP Sugar

¾ cup heavy cream

1 TBSP lemon juice

 

Put the barley in the water and bring to the boil. Add the sliced apples and continue cooking gently until the barley and apples are soft. Press through a sieve, or put through the blender, and put back in the saucepan. Add the sugar and lemon juice and bring to the boil again. Remove from the heat; allow mixture to cool and then chill. Serve cool with the cream stirred in.

 

Baked Parsnips

2½ LBS Parsnips

2 TBSP Butter or bacon fat

1 cup Beef Stock

Salt and pepper

Pinch nutmeg

 

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter or bacon fat; bake for thirty minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips).

 

My father loves parsnips and is often looking for different ways to prepare them – the baked version is highly appreciated.