Mushroom and Sweet Potato and Parsnip Stack served with a Mushroom Purée
Ok so this is not a traditional roast recipe but as a vegetarian i am always happy to receive something different to the usual nut roast.
- 1 large sweet potato
- 1 large bag of spinach
- 300 chestnut mushrooms chopped
- 2 large parsnips peeled
- 2 shallots diced
- 1 tsp fresh tarragon chopped
- ¼ cup pine nuts
- salt and pepper
- olive oil
For the Mushroom Purée:
- 15 g butter
- 1 shallot diced finely
- 150 g mushrooms chopped
- 50 ml white wine
- 110 ml double cream
- Preheat the oven to 200ºc.
- Place a little olive oil in a hot frying pan and add the shallots and cook for a few minutes then add in the mushrooms and cook until softened and any excess liquid absorbed.
- Add in the tarragon and toasted pine nuts, season with salt and pepper and stir then set aside.
- Wash the spinach then wilt in a pan for a few minutes. Drain off any excess liquid. Season with cracked black pepper.
- Peel the sweet potatoes and parsnips and cut out circles the diameter of the tower stacker ring – around 2cm in thickness.Set the tower stacking rings onto a baking tray.
- Place a circle of sweet potato in the base followed by a circle of parsnips. Top with some of the mushroom mix and then the spinach and press down firmly.
- Repeat with another layer of sweet potato and parsnip.
- Drizzle over a little olive oil and add a little cracked black pepper then place in the oven for 45 minutes.
- To make the mushroom puree, melt the butter in a frying pan and add in the shallots and cook for a few minutes until softened then add in the mushrooms. Season with salt and pepper and cook until softened and any liquid has been absorbed.
- Add in the white wine and all to evaporate before adding in the double cream. Cook until the mixture has thickened then place into a blender and blitz until smooth.
- Return to the pan and keep warm until ready to serve.
- Remove from the oven and carefully place onto a plate and remove the ring.
- Surround with the mushroom purée.