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Akasha's Parsnip-Truffle Puree With Mushroom Sauce

Ingredients

2 ½ pounds parsnips, peeled and cut into 1-inch chunks

½ pound yellow Finnish or Yukon Gold potatoes, peeled and cut into 1-inch chunks

1 tablespoon extra-virgin olive oil or unsalted butter

1 tablespoon white truffle oil

¾ cup Silk® Soymilk Plain, scalded

Kosher salt and freshly ground white pepper

 

Mushroom Sauce

3 ½ cups homemade, canned, or boxed vegetable stock

1 ounce dried morel or porcini mushrooms

1 tablespoon unsalted butter or canola oil

¼ cup minced shallots

2 tablespoons dry sherry

8 ounces fresh wild mushrooms such as shiitake or chanterelle, cleaned, stems removed, and thinly sliced

¼ teaspoon dried thyme

4 tablespoons white rice flour

½ cup cold water

Kosher salt and freshly ground black pepper to taste

Instructions

To make the parsnips, place the parsnips and potatoes in a 4-quart saucepan and add enough cold water to cover by 1 inch.  Bring to a boil, then reduce the heat to a simmer and cook, uncovered, until the parsnips and potatoes are tender when pierced with a fork, 25-30 minutes.  Drain, then return the parsnips and potatoes to the same pot.  Add the olive oil and mash with a potato masher until most of the lumps are gone.  Place the potatoes and parsnips in a food processor, along with the truffle oil and hot soymilk, and process until smooth.  Season with salt and pepper to taste.

 

If you are not serving immediately, place in a casserole dish, cover, and reheat in a 200˚F oven before serving.

 

While the parsnips are cooking, make the sauce:  Heat the vegetable stock in a 2-qt. saucepot until almost boiling and turn off the heat.  Add the dried mushrooms and let soak for 30 minutes.  Drain the dried mushrooms, reserving the stock.  Mince the dried mushrooms and set aside.

 

Heat the butter in a 12-inch nonstick skillet over medium-low heat.  Add the shallots and cook, stirring, until softened, 5-10 minutes.  Add the sherry, fresh mushrooms, and thyme and cook for 5 -10 minutes, or until the mushrooms are tender.  Add the dried mushrooms and cook an additional 5 minutes.  Add the reserved stock and bring to a simmer.

 

In a small bowl mix the rice flour with the water until the flour dissolves.  Add the rice flour mixture to the sauce, whisking, and simmer for 2 minutes longer.  Season with salt and pepper, to taste, and serve the warmed parsnip puree with the sauce on top.

 

*Reprinted with permission from Akasha Richmond's Hollywood Dish

 

 

 

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association