DAILY DINNERS

Parsnip puree

1. In a medium saucepan,combine all the ingredients except the butter and simmer for up to an hour, until parsnips are tender.

2. Strain the parsnips, reserving half a cup of the cooking liquid. Using a food processor, puree the parsnips and butter until smooth, adding reserve liquid if needed. Keep puree warm.

Cod

1. Add 2 tbsp of vegetable oil to a large saute pan on a medium heat.

2. Season the fish and add to the pan, skin down for 3 - 5 mins over a medium heat, basting with vegetable oil.

3. Add 2 tbsp of unsalted butter and fresh thyme.

4. Continue to baste for 2 -3 mins until skin is crisp and golden brown; using a fish slice, carefully flip fish over; cook for 1 - 2 mins.

5. Remove fish from pan and serve skin side up.

Mushrooms

1. In a large saute pan over medium heat, add 2 tbsp of diced unsalted butter

2. Once butter is foaming add mushrooms and saute 3 - 4 mins.

3. Serve with cod and parsnip puree. If you have some leftover gravy, this would be a very nice accompaniment.