Parsnip and porcini gravy

Parsnip and Porcini Gravy

This Parsnip and Porcini Gravy is a rich and earthy sauce that elevates any meal. The sweetness of roasted parsnips combined with the deep, umami flavor of porcini mushrooms creates a unique and delicious gravy. Perfect for drizzling over roasted vegetables, mashed potatoes, or your favorite protein, this gravy is sure to impress at any dinner table.

Serving Size and Yield

Makes approximately 2 cups, serving 4-6 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 2 medium parsnips, peeled and chopped
• 1 ounce dried porcini mushrooms
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Roast the parsnips on a baking sheet for 20 minutes or until tender and golden brown.
3. Soak the porcini mushrooms in 1 cup of hot water for 10 minutes. Drain, reserving the soaking liquid, and chop the mushrooms.
4. Heat olive oil in a saucepan over medium heat. Add the onion and garlic, sautéing until soft and translucent.
5. Add the roasted parsnips, chopped porcini mushrooms, and their soaking liquid to the saucepan.
6. Pour in the vegetable broth and soy sauce. Bring to a simmer and cook for 10 minutes.
7. Blend the mixture using an immersion blender until smooth.
8. Stir in the cornstarch mixture and cook until the gravy thickens, about 2-3 minutes.
9. Season with salt and pepper to taste.

Additional Notes

For a creamier texture, add a splash of cream or a dollop of butter before serving. If you prefer a chunkier gravy, reserve some of the roasted parsnips and porcini mushrooms to stir in after blending.

Nutritional Information

Per serving: Approximately 80 calories, 3g fat, 12g carbohydrates, 2g protein, 2g fiber, 0g sugar.

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