http://www.flickr.com/photos/avlxyz/649363944/
Wild Mushrooms with Parsnip Puree
Ingredients
- 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
Directions
- Bake the carrots and parsnips for 45 minutes in the oven, at medium flame, until tender.
- 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.
- In a pan, saute the mushrooms and cloves with olive oil and garlic, for 10 minutes or until tender. Set aside to cool.
- 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.
- 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.
- Toast the bread, spread thickly with the parsnip puree, add the mushroom composition on top and serve with a small amount of carrot mixture.
