Mushroom and Sweet Potato and Parsnip Stack served with a Mushroom Purée

160
No ratings yet

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.
Servings 2 people
Total Time 1 hr 30 mins

Ingredients

  • 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

Instructions

  • 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.
Course: Main Course
Keyword: Christmas, mushrroms

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @HomeCookingWithJulieNeville on Instagram and hashtag it #CookingLikeJulie.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Close
Home Cooking With Julie © Copyright 2020. All rights reserved.
Close