Mushroom Pan with Parsnip and Spinach Puree
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g parsnip (s)
- 50 g spinach, fresh
- 150 g mushrooms, brown, cleaned, quartered
- 150 g mushrooms, white, cleaned, quartered
- 3 spring onion (s)
- 1 clove garlic
- 2 tablespoon crème fraîche
- 1 teaspoon oil
- Salt and pepper
- N / A parsley, chopped
- broth
Print Recipe
Pin Recipe Instructions
- Peel the parsnips and cut into medium-sized pieces. Wash the spinach and cut into strips. Cook the parsnips in the broth until soft.
- In the meantime, fry the mushrooms in the hot oil and after a while add the spring onion and the clove of garlic.
- Add the spinach strips to the parsnips for about 1 minute, drain everything and then coarsely puree. Take off the stove.
- Season the puree and mushrooms with salt and pepper, mix the crème fraîche with the mushrooms and garnish with parsley.
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