California Farm Steamed Parsnips with Roasted Walnuts
Hobby Horseman @HobbyHorseman
Parsnips are a delicious mild root vegetable for steaming, with a flavor between sweet potatoes and tangy celeriac root, pairs well with roasted walnuts, shiitake mushrooms and brussels sprouts. Makes a full dinner on a bed of winter carrot garlic mash with creamy red lentils.
California Farm Steamed Parsnips with Roasted Walnuts
Parsnips are a delicious mild root vegetable for steaming, with a flavor between sweet potatoes and tangy celeriac root, pairs well with roasted walnuts, shiitake mushrooms and brussels sprouts. Makes a full dinner on a bed of winter carrot garlic mash with creamy red lentils.
Cooking Instructions
- 1
Cross and Roast the whole shiitake mushroom caps and chopped stems and sliced garlic cloves till golden in olive oil. Remove from oil. Roast the whole and broken walnut pieces in olive oil and butter.
- 2
Boil and stir the carrot slices with the lentils, mash with potato masher or blender. Mash stiffens when cooling, mix with the pieces of the roasted walnut and garlic and mushroom. Taste, add Tsp smoked mild paprika powder to taste. Make bed of carrot mash on plate.
- 3
Steam the parsnip rounds and brussels sprouts till soft.
- 4
On bed of winter carrots, lentils and garlic mash, arrange circle of parsnips around walnuts and mushroom cap in center, put outer ring of walnuts, mushrooms and brussels sprouts on plate. Sprinkle with ground peppercorns and seasalt, serve.
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I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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