A taste of New England on the last day of March!

Feels like we went back in time to February, so to keep warm we made a cozy dish of Boiled New England Corned Beef. It was our first attempt at this stew like supper, and it was delish! 

We boiled the corned beef in water with spices and a bay leaf for 2 hrs. Then added carrots, potato, onion, and parsnips. Boiled for 20 more minutes and then added cabbage until tender. Serve with spicy mustard or horseradish. 

These albino looking carrots are PARSNIPS! Very flavorful.

Check out this parsnip bisque we're thinking of making...

http://www.kosherbydesignblog.com/parsnip-bisque/

The flavors make a wonderful broth, but beware of the cabbage smell it will leave in your fridge-still worth it!