Ingredients
- 500 gram parsnip
- 500 gram floury potatoes
- 1 romaine lettuce
- knob of butter
- dash of milk
- pepper and salt to taste
- 300 gram mushrooms
- 2 garlic cloves
- 1 shallot
- about 200 ml red wine
Kitchen equipment needed
- vegetable peeler
- large pan
- cutting board & chef’s knife
- mushroom brush or paper kitchen towel
- salad spinner
- colander
- potato masher
Preparation — 15 minutes
PEEL the potatoes and parsnip and chop into large pieces. TRANSFER them to a large pan, FILL with water and salt and bring to a boil. Meanwhile PEEL the shallot and garlic cloves and finely chop the garlic and chop the shallot into rings. Turn down the heat as soon as the water boils of the potatoes and parsnip. RINSE the mushrooms using a brush or paper kitchen towel and chop into slices. RINSE the lettuce and use a salad spinner to get rid of any excess water. CHOP the lettuce into fine strips and set aside.
Finishing the parsnip mash — 20 minutes
HEAT a knob of butter in a large skillet and sauté the shallot, add the mushroom slices after a few minutes. Also ADD the chopped garlic and red wine. Let it reduce until half of the wine has evaporated.
DRAIN the parsnip and potatoes and use a masher to mash them. STIR in the raw chopped lettuce and create a smooth mash with milk and butter. SEASON the mash and mushroom sauce with pepper and salt. SERVE with a piece of meat for a non-vegetarian version. Enjoy!
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