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In 2015 Claire graduated from UNLV with a degree in hospitality management. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
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She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen.
SAUTEED PARSNIPS CRACKED
Top with oyster mushrooms, fresh chives, thyme, a drizzle of olive oil and cracked pepper.Ĭlaire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. Serve cauliflower and parsnip mash in a shallow bowl.Add in the mushrooms and cook until seared (about 5-6 minutes). Heat a skillet over high heat and melt the ghee.Do not wash! Tear or cut into smaller pieces. Prepare the oyster mushrooms by wiping any dirt with a paper towel.Add back to the large pot and heat till warm. Add the parsnip and cauliflower mixture to a food processor or blender and puree until it reaches a smooth consistency.Add in the parsnips, cauliflower, bone broth and cashews to the skillet and continue to cook for 2-3 minutes.Heat a large skillet on medium high heat. Once the veggies are cooked drain the pot and set aside.Then add in cauliflower florets and boil for an additional 8 minutes until all the veggies are tender. Add in the parsnips (cut into larger pieces) and boil for 12 minutes. Fill a large pot with water and bring to a rolling boil.Next time I'll add more olive oil, herbs and spices-and more parsnips. While this is a very easy and hearty dish, it was a little bland. Make sure to cook long enough so that the vegetables becme carmelized, that's what makes the presentation attractive and the taste delicious. So, the sauteing time was much longer since I used larger pieces of parsnips and turnips. This dish turned out well but I found that 1/3 inch dice is much too tiny (just look at the picture, those are not 1/3 inch cubes). The first time I do a recipe, I follow instructions. I added more garlic, rosemary, salt, butter, olive oil to boost the flavor but in the end you might as well take the T and P's - boil'em,mash'em and add butter. You have to be a lover of turnips and parsnips to rate this recipe higher. I also served this to guests on Thanksgiving and it was a huge hit! I had never tried parnips before but after preparing this recipe it's my new favorite vegetable. Look again at the photo-it's enlarged, but if you compare the dice to the size of the rosemary or shallots, you'll realize 1/3 inch is correct. Also, I used a 1/3 inch dice, which worked perfectly. A few comments for previous reviewers: this is not a dish that would mask the flavors of the vegetables, so if you don't like turnips and parsnips, don't try this. This recipe is a delicious autumn side dish. This dish is delicious! I added extra garlic,rosemary and some thyme and kept the heat high to get a nice carmelization. An easy side dish with excellent flavour. The turnips and parsnips complement each other well, and the rosemary and garlic really make the dish. In a pinch, I have used regular onion in place of shallots. I've made this several times, and each time it's been delicious. I hope you enjoy this way of cooking parsnips! or increase your heat and do them in half the time but you really have to watch them closely. When the water has all evaporated, the butter allows the veggies to saute, but watch them to avoid scorching,reduce heat to med.-low and just keep turning them as they brown on all sides and I promise you, they will get this sweet crisp crust on them that is devine! When they are browned on all sides, they are done.
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of butter, depending on how large a pan you are using, and over med.-high heat, cover them with a lid to steam them until just tender. Place them in a frying pan (no-stick works best for me) so that there is enough room to have them all in contact with the bottom of the pan, and add just enough water to cover the bottom of the pan. I cut about 3 inch lengths of both parsnip and carrots, which are both naturally sweet, and then half or quarter those lengths, depending on how thick they are, so they are about the size of your baby finger (not a hard fast rule!). Unfortunately I, personally, don't enjoy the mix of the turnip with the sweet parsnip. This is similar to one of the ways I was taught to cook parsnip. My husband loves it, and that's quite something to say if you knew my husband! I make this over and over again, using whatever root vegetables I can find. I think that would make the dish 3 forks so I guess it's user error. I liked the flavors though the shallots and rosemary are the heart of the dish.