Morel Topped Parsnip and turnip mash

Print the recipe here.

---

Ingredients

• 1.5lbs turnips (including the leafy greens if available or add 1 bunch of chard if not)

• 1.5lbs parsnips

• 4 teaspoons sesame oil or ghee

• 3 tablespoons vegan cream cheez or milk based cream cheese

• 1 teaspoon freshly ground nutmeg

• .5oz dried morels or 5-6 good sized fresh

• Salt

DIRECTIONS

• Preheat oven to 375

  1. If the turnips are small (about the size of tangerines) they will not need peeling. But young turnips do hold more water. If you get large turnips make sure you peel them past the tough outer layer. It will seem like you are sacrificing a lot of flesh but that is the bitter part on older bulbs, and you really don’t want it.

  2. Quarter small turnips, or roughly 1inch cubes for big turnips

  3. Peel and dice parsnips into similar sized pieces

  4. Heat 1t of oil/ghee – toss over turnips to coat, line single file on baking sheet

  5. Heat 1t of oil/ghee – toss over parsnips to coat, line single file on baking sheet

  6. Use separate baking sheets because they will probably cook at different rates.

  7. I find the parsnips cook faster.

  8. Roast in the oven for approximately 20-30 minutes, rotating 2 or 3 times.

  9. Chop morels into small rings and pieces.

  10. Heat 1 teaspoon oil/ghee in a small pan over medium.

  11. Add morels, gently toss to coat. Dried can cook for a minute, fresh can cook for a few minutes

  12. Add a few tablespoons of water and cover the pan. Return to heat so it begins to steam.

  13. Check if it needs a little more oil or water. Add a pinch of salt to taste. The mushrooms should take on a deep richness. It is ok if they are kind of wet. Keep covered in a warm pan while you finish the dish.

  14. Check on the turnips and parsnips. They should be browned and tender when poked with a knife.

  15. Take your pick on how you want to process these. I like using both a hand masher and my immersion blender to get a mixed consistency. You could use a food processor or blender.

  16. Add your choice of cream cheese for a touch of tartness. I like Miyoko’s cashew milk for vegan.

  17. Stir in nutmeg and salt to taste.

  18. Quickly sauté the turnips greens or chard to have as the base on your plate.

  19. Top with mashed roots and finish with your warmed morels.

  *This one is great for these cold evenings we are having.

---