Parsnip Mushroom Puree with Mushroom Sauce
A perfect dish for Thanksgiving that captures the rich flavors of autumn.
INGREDIENTS
- Puree Ingredients
- 2 1/2 lbs. parsnips
- 1/2 lb. yellow potatoes
- 1 Tbsp. olive oil
- 1 Tbsp. white truffle oil
- 3/4 cup Silk Original, Light Original or DHA Omega-3 & Calcium, warm
- salt and freshly ground black pepper
- Sauce Ingredients
- 1/2 oz. dried morel or porcini mushrooms
- 1 Tbsp. canola oil
- 1/4 cup minced shallots or green onions (white part only)
- 1-2 cloves garlic, minced
- 8 oz. fresh wild or button mushrooms, cleaned and sliced
- 2 Tbsp. dry sherry OR 1 Tbsp. lemon juice
- 1/4 tsp. dried thyme
- 2 Tbsp. flour
- salt and freshly ground white pepper
PREPARATION
For the purée, peel and cut parsnips and potatoes into 1-inch chunks and place in a 4-quart stockpot with enough cold water to cover by 1 inch. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until vegetables are tender when pierced with a fork, 25-30 minutes. Drain and return to the same pot. Add the olive oil and mash with a potato masher until most of the lumps are gone. Place the potatoes and parsnips in a food processor along with the truffle oil and warm soymilk, and process until smooth. Season to taste with salt and black pepper. If you are not serving immediately, place in a casserole dish, cover, and reheat in a 200˚F oven before serving.
While the parsnips are cooking, make the sauce. Heat 2 ½ cups water in a medium saucepan until almost boiling and turn off the heat. Add the dried mushrooms and let soak for 30 minutes. Drain the mushrooms, reserving the mushroom stock. Mince the mushrooms and set aside.
Heat the oil in a nonstick skillet over medium-low heat. Add the shallots and garlic and cook, stirring until softened, 5 minutes. Add fresh mushrooms and cook 5 more minutes. Add the sherry or lemon juice, thyme, dried mushrooms and reserved mushroom stock and bring to a simmer.
In a small bowl whisk the flour with ¼ cup water until flour dissolves. Whisk the flour mixture into the mushroom sauce and simmer 2 minutes longer. Season with salt and white pepper. To serve, pour sauce over warm parsnip purée.
Serves 6-8
Preparation Time: 45 minutes
Baking Time: 45 minutes
Level of Difficulty: Moderate
