Chestnut parsnip puree with mushrooms

Name: Chestnut parsnip puree with mushrooms
Prep time: 5 min
Cook time: 20 min
Total time: 40 min
Yield: 2 large serving, or 4 smaller
Ingredients: 1 cup chestnuts; 4 cups chestnut mushrooms; fresh thyme; 1 cup parsnips; 4 cloves garlic; fresh Rosemary; ¼ cup almond milk; 1 tsp dried thyme; 1 tsp dried rosemary; ½ tl chili flakes; 1 tsp paprika powder; 2 tablespoons maple syrup; 1 tsp ground coriander seeds; 1 tbsp extra virgin olive oil; 1 tsp onion powder; celtic sea salt; 2 tablespoons extra virgin olive oil; 2 tablespoons maple syrup

User Reviews

4.0

3 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Additional Time
15 mins
Total Time
40 mins
Servings
2 large serving, or 4 smaller
Calories
400 kcal
Course
Dinner
Cuisine
European, Italian

Chestnut parsnip puree with mushrooms

Iris Warren

Report

A delightful dish with comforting flavors of autumn in every bite. For a romantic diner or Thanksgiving it Christmas celebration. Chestnut parsnip puree forms a savory and creamy base. Which is perfectly complements by the earthy richness of sautéed mushrooms with aromatic thyme and rosemary. All the flavors are elevated further by a luscious sauce from pure maple syrup.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup chestnuts in their peel (150 grams)
4 cups chestnut mushrooms
fresh thyme
1 cup parsnips (125 grams)
4 cloves garlic
fresh Rosemary
¼ cup almond milk or water (60 ml)
1 tsp dried thyme
1 tsp dried rosemary
½ tl chili flakes
1 tsp paprika powder
2 tablespoons maple syrup
1 tsp ground coriander seeds
1 tbsp extra virgin olive oil optional
1 tsp onion powder
celtic sea salt to taste
2 tablespoons extra virgin olive oil for fatfree replace with water or maple syrup
2 tablespoons maple syrup

Add to Shopping List

Instructions

Wash the chestnuts first and boil them in plenty of water.
Peel the parsnip and cut into pieces. These can also boiled but I prefer steaming. They also need 20 minutes. So I use a cooking pot with steaming basket. But you can cook them seperately as well.
Let the chestnuts cool for about 5 minutes and peel them. It's easiest when they have not cooled down too much.
Mash the parsnip. Mix the chestnuts and parsnip with a small kithenaid or immersion blender.
Add the herbs, spices, olive oil, maple syrup and the milk or water. For fatfree replace the oil for extra maple syrup or water.
In the meantime (about 5 to 10 minutes before the chestnuts and parsnips are done): fry the mushrooms in a dash of oil on high heat. Or bake in a littlle bit of water 'Medical medium style'. Do not cut the mushrooms too small: they will shrink.
Press the garlic. When the mushrooms have shrunk, add the garlic, herbs and spices. Mix well.
Add the mapple syrup and let thicken a bit.
Dress the plate with the puree (I used a ring). Serve the mushrooms on or next to the puree. Top with the sauce and some fresh herbs.