Parsnip skordalia with wild mushrooms

Parsnip skordalia with wild mushrooms

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Parsnip skordalia with wild mushrooms

The ingredient of Parsnip skordalia with wild mushrooms

  1. 500g parsnips, peeled, chopped
  2. 300ml milk
  3. 2 garlic cloves
  4. half of lemon, juiced
  5. 2 half of tablespoons olive oil
  6. 2/three cup (50g) grated parmesan (see word)
  7. 50g unsalted butter
  8. 500g blended wild mushrooms (including Swiss brown, shiitake, king brown, black ear fungus and enoki)
  9. 2 tablespoons chopped flat-leaf parsley leaves
  10. 2 tablespoons dukkah
  11. Micro purple garnet (optional), to serve

The instruction how to make Parsnip skordalia with wild mushrooms

  1. Place parsnip, milk and 1 garlic clove in a pan over medium-excessive warmth. Bring to the boil, then lessen warmth to medium-low and cook for 10-12 mins until parsnips are smooth. Cool barely, then transfer parsnip combination to a food processor. Add lemon juice and whiz until easy. With the motor walking, slowly upload the oil.
  2. Add the cheese, season and whiz to mix. Cover and hold heat.
  3. Finely chop ultimate garlic clove. Melt 1/2 the butter in a frypan over high heat.
  4. In batches, prepare dinner half of the mushrooms and garlic for three-4 minutes until golden.
  5. Repeat with last butter, mushrooms and garlic. Return all mushrooms to pan. Stir thru parsley and season.
  6. To serve, divide parsnip skordalia amongst plates. Top with mushrooms and sprinkle with dukkah and pink garnet, if using.

Nutritions of Parsnip skordalia with wild mushrooms

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