Holiday cooking lends to creative presentation. This dish, utilizing white parsnip instead of potatoes, looks and tastes great as a savory and sweet, vegetable “sundae.”
- 8 cups – parsnips, cleaned and trimmed, cut into matchsticks
- Pan spray
- 1 tsp olive oil
- 1 Tbsp brown sugar
- 1/3 cup shelled, chopped pistachios
- 1- 12 oz. container Tofutti® Better than Sour Cream
- 1 Tbsp olive oil
- 3 Tbsp sliced shallots
- 4 cups sliced shitake mushrooms (approx 8 oz)
- 2 cups vegetable broth
- 2 Tbsp cornstarch dissolved in 6-8 fl. oz water
- Heat oven to 325°F.
- Place parsnips on baking sheet that has been coated with pan spray. Bake 35-40 minutes or until parsnips are fork tender.
- While the parsnips are baking, heat one teaspoon olive oil in frying pan over medium heat.
- Add brown sugar and chopped pistachios.
- Stir approximately one to two minutes until pistachios are well coated.
- Take off heat and set aside.
- Clean frying pan and add one tablespoon olive oil. Heat over medium heat.
- Add shallots and cook until slightly brown, approximately three to five minutes.
- Add shitake mushrooms and cook until mushrooms are soft, approximately three to five minutes.
- Add vegetable broth.
- Stir in cornstarch and cook until sauce thickeners.
- When parsnips are finished baking, combine with Tofutti® Better than Sour Cream in a food processor and blend until parsnips are mashed (note: do not blend until smooth – just well mashed).
- For plating, scoop ½ cup mashed parsnips into a dish or bowl and top with ¼ cup mushroom sauce. Garnish with carmelized pistachios.
Yield: 8-9 servings