blanched brussel sprouts
sautéed spinach with shiitake and button mushrooms
Parsnip with Mushrooms
2 big parsnips peeled and chopped
1/3 cup cashew nuts
1 cup shiitake and button mushrooms, cleaned and sliced
2 big handfuls of baby spinach leaves
2 Tb capers
2 Tb roasted pine nuts
1 Tb apple cider vinegar
salt, black pepper to taste
In a big pot cover chopped parsnip with water and bring to a boil. Add 1 tsp salt and reduce heat. Simmer until parsnip is tender. Transfer to a bowl with 1/2 of water (reserve the rest), add cashew nuts and blend until smooth, adding more water if necessary.
In a pan heat cooking oil, add mushrooms and let them brown a little. Add spinach and apple cider vinegar, salt, black pepper and sauté for a minute.
Transfer everything to serving plates, add capers, pine nuts and drizzle with truffle oil.