Mushrooms on a bed of parsnip puree

Name: Mushrooms on a bed of parsnip puree
Prep time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp salted peanuts; 1 kg parsnips; 1 onions; 400 g mushrooms; 400 g king oyster mushrooms; 1 spring onions incl. green parts; 4 tsp raspberry jam; 6 tbsp olive oil; 5 tbsp balsamic vinegar; 1 tsp salt; 4 tbsp soy sauce; 2 tsp ground cumin

Vegan main dish dinner

Total: 55 min. | Active: 30 min.

vegan, lactose-free

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Roasted vegetables with a twist! The parsnips are a real highlight! They turn wonderfully creamy in the blender and because we roast them in the oven first, the parsnip puree has a powerful roasted aroma. We serve it with caramelized mushrooms with a slight bite, crunchy, roasted peanuts and some sweet raspberry spread – a delightful winter dish!

Recipe by:
Joel & Muriel

Ingredients

for 4 portions

Parsnips
1 kg	parsnip, peeled, quartered lengthwise
3 tbsp	olive oil

Puree
7 ½ dl	water
1 tbsp	balsamic vinegar
1 tsp	salt

Mushrooms
3 tbsp	olive oil
1	onion, finely chopped
400 g	mushrooms, cut into slices
400 g	king oyster mushrooms, quartered
4 tbsp	balsamic vinegar
4 tbsp	soy sauce
2 tsp	ground cumin

To serve
2 tbsp	salted peanuts
1	spring onion incl. green part, finely chopped
4 tsp	raspberry jam

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.

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