Archive for ‘Parsnips’

November 12, 2011

Last Night’s Dinner: Baked mushrooms with parsnip mash and onion jam

The title of this recipe almost does the job of explaining the recipe – it’s that simple.

Onion jam, or onion marmalade, or onion sauce, as you prefer – cook some thinly sliced red onions for longer than normal, say 20 minutes, with some red wine vinegar and a couple of teaspoons of caster sugar. They need to be soft, sweet, caramelised.

The parsnip mash is actually a mix of mashed potato and parsnip (ie, a slightly more interesting mash. Make it as you’d make normal mashed potato. One tip though, cut the core from the parsnips before boiling – they can be a bit stringy. No one wants stringy mash.

And the mushrooms? Make a little herb butter by mixing some chopped thyme leaves into some softish butter. Oregano or marjoram will also work. Spread the butter over the underside of some field mushrooms. Bake the mushrooms, butter side up, in the oven at 190 degrees for around 10 minutes.

Told you it was easy. Great plate of comfort food though.

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