I was making a batch of honey-roasted pumpkin and parsnips for the little man so I thought I might as well enjoy some myself so he sees me eating the same thing (kinda) that he’s eating. That’s when and how this ‘stew’ was invented.
No recipe today, just a basic process to follow. To make this ‘stew’, sautéed turkey Ballyfree rashers until they were cooked but still flexible then set them aside and sautéed halved tiny parboiled potatoes. I set those aside with the cooked rashers and put about 3/4 cup cream in the pan. I blended the cream with honey-roasted pumpkin and parsnip I made earlier in the day LB (baby) over medium heat. Let that warm for a few seconds while slicing the rashers into width-wise slivers. Then I stirred in some dried sage, thyme, and returned the rashers and potatoes to the medley. Once the contents of the pan were nice and hot, I served up a bowl. That’s it. Quite simple really.