| Add the stock, bay leaves and parsley reserving a small amount of parsley for garnish. |
| Cover the kernels with the corn stock by one inch, reserving the remaining stock for the garnish. |
| Remove the stalks from the parsley and finely chop them, reserving the leaves for later. |
| Strain the vegetables, reserving the stock, and blitz the solids until smooth, gradually adding the stock back in. |
| A few turnip seeds sown now for Summer and Fall, reserving for a larger planting in late July for winter storage, is a good rule to follow. |
| Drain the pasta, reserving a few spoonfuls of the cooking water, and add the pasta to the sauce, tossing well. |
