Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Parsnips
Puree
Mushrooms
To serve
How it's done
Parsnips
Mix the parsnips and oil in a bowl, spread on a baking tray lined with baking paper.
To roast
Approx. 25 mins. in the centre of an oven preheated to 220 °C. Remove.
Puree
Place the water, balsamic, salt and roasted parsnips in a blender, puree (see note).
Mushrooms
Heat the oil in a wide pan. Sauté the onions and mushrooms for approx. 5 mins. Add the balsamic, soya sauce and cumin, mix, reduce for approx. 1 min.
To serve
If you wish, you can toast the peanuts in a pan until they turn a little darker in colour. Spread the parsnip puree onto plates, top with the mushrooms. Scatter the spring onions and peanuts on top. Serve the jam alongside.
| Note: | As the mixture is a little thick, you may need to gently push it down every so often using a rubber spatula and then puree it again. If you only have a small blender, puree the parsnips and water in batches. You can then mix in the balsamic and salt. |
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