In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
1chirivía femeninopastinaca femenino
- Anyway, I was glad to welcome those parsnips into my vegetable drawer.
- When it comes to Christmas food I'm completely conventional - turkey, roast potatoes, roast parsnips, bread sauce, stuffing, English mustard and sausages.
- I particularly like the taste of parsnips, but you could substitute other root vegetables (carrots, turnips, celery-root) or better yet, use a mix of several.
- Some of the foods that contain quite a lot of water like root vegetables, parsnips, have got a very high glycaemic index, yet the glycaemic impact is quite low, simply because it's got a lot of water in it.
- Try steamed carrots, turnips, parsnips, rutabagas, squash or celery root.
- So the sweet, starchy parsnip was doubly useful and became a staple food.
- I can't abide the sickly sweet flavour of parsnips.
- Fresh and bright as those carrots, leeks and parsnips are it takes a shopper with a will of iron not to cast a wandering eye over the imported vegetables.
- But hoummos has another, second life as an accompaniment to simple grills, served on the side in the same way that you would serve mashed potato or a parsnip purée.
- Or make a hash by frying up all the leftover roast potatoes and parsnips, adding some chopped turkey and perhaps a little leftover stuffing too.
- Jayne chose the only vegetarian option that night - beef tomatoes filled with sautéed vegetables (courgettes, carrots, parsnips and onions) on a lemon confit.
- A few sweet roots, parsnips, carrots and a stalk of celery will add flavour to the pan juices.
- All types of vegetables are here, potatoes, carrots, parsnips, onions, and an uncut whole butternut pumpkin.
- The supermarket has also seen more root vegetables such as parsnips, potatoes and carrots being sold.
- Cut the sweet potato, parsnip and broccoli into bite-sized chunks and add to the curry with the shallots and lemongrass.
- Wash and peel the vegetables you intend to roast - potatoes, pumpkin, kumara, onions, carrots, parsnips and turnips are all good roasted.
- Using pastry bags, fill bottom half of shell with sweet potato mousse, fill top half of shell with parsnip pastry cream and top with chocolate glaze.
- Once all the accompaniments are offered - roast potatoes, roast parsnips, Brussels sprouts and chestnuts - the absence of turkey on the veggie platter is scarcely likely to draw attention.
- So there is roast tenderloin of pork with mustard crème fraîche, spiced roast parsnips and roast pheasant with chestnut stuffing.
- Add in the carrots, parsnips and potatoes, season with salt, pepper and cumin, and cook for five minutes, stirring regularly.
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