Wild Mushrooms with Parsnip Puree


  • 2 parsnips
  • 8 carrots
  • 1 tsp garlic powder
  • 1 lb wild mushrooms
  • fresh chives
  • 1/2 tsp fresh ginger
  • 1 cup milk
  • dried red chilli peppers
  • pinch sea salt
  • 1 1/2 cup coconut milk
  • 1 cub veggie stock
  • 2 cloves garlic, sliced
  • olive oil


  1. Bake the carrots and parsnips for 45 minutes in the oven, at medium flame, until tender.
  2. Scoop the flesh of the parsnips, put in into a blender together with a handful of chives, sea salt and milk and blend to obtain a smooth paste. Transfer the composition to a serving dish and let cool at room temperature.
  3. In a pan, saute the mushrooms and cloves with olive oil and garlic, for 10 minutes or until tender. Set aside to cool.
  4. In a wok, saute the garlic with chilli pepper and fresh ginger, in olive oil. Add 1/2 cup of coconut milk and stir to combine well.  Set aside to cool.
  5. Add the carrots and remaining milk in the blender (no need to wash the blender) and mix a couple of times to obtain a smooth composition. Transfer this mixture to the wok, add 1 veggie stock cube and 1 cup of water and simmer for 10 minutes.
  6. Toast the bread, spread thickly with the parsnip puree, add the mushroom composition on top and serve with a small amount of carrot mixture.

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