We poached a turkey breast along with carrots, parsnips, and turnips for dinner the other night. Had enough leftovers—broth and breast— to transform into today’s soup-and-sandwich lunch. And since we’re having the finest summer weather we’ve had all fall, we served our puréed parsnip-carrot potage cold, garnished with chopped scallions, as you would a vichyssoise. The accompanying open-face turkey sandwiches, on buttered medieval rye, were drizzled with olive oil, and seasoned with salt and lots of freshly ground pepper.



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