LENTIL AND MUSHROOM STEW OVER POTATO-PARSNIP MASH #vegetarian #dinner


Lentil and Mushroom Stew over Potato-Parsnip Mash is a healthy veggie lover supper the entire family will adore. Fiber-rich and debauchedly flavorful, this formula will fulfill even the most ardent carnivores.

This lentil and mushroom stew is sound solace food at its FINEST. It consolidates rich, generous fixings in a genuine adhere to-the-bones winter hotter that the two children and grown-ups will adore. Furthermore, it's evening gathering suitable while as yet being absolutely weeknight-accommodating. Essentially, there's almost no NOT to adore about this one.

Along these lines, we should separate the subtleties here. This formula begins with a blend of mushrooms (cremini for substantial surface, shiitake for umami flavor) and a large number of aromatics. When these cook down, some woodsy spices and a smooth of tomato glue join the gathering. The previous includes a home grown spine, while tomato glue loans splendid sharpness and concentrated tomato flavor. Next comes the red wine, which deglazes the dish and cooks down only enough to include rich, tannic notes. (Note: since red wine is very tannic, it will turn severe quick. This is the reason you would prefer not to diminish over ~50% of the fluid.)

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LENTIL AND MUSHROOM STEW OVER POTATO-PARSNIP MASH #vegetarian #dinner #potato #mushroom #meals

Ingredients

  • 16 to 20 oz. Yukon gold or Russet potatoes partially peeled
  • 1 lb. parsnips peeled
  • 2 Tbsp. olive oil
  • 1 yellow onion finely chopped
  • 8 oz. cremini mushrooms sliced
  • 8 oz. shiitake mushrooms stemmed
  • 3 garlic cloves minced
  • 3 Tbsp. tomato paste
  • 1/2 cup dry red wine
  • 1 Tbsp. plus 2 tsp. chopped fresh rosemary divided
  • 6 thyme sprigs
  • 1 tsp. kosher salt divided
  • 1 tsp. black pepper
  • 2 cups vegetable broth
  • 2 Tbsp. flour
  • 1 cup cooked brown lentils
  • 2 Tbsp. lower-sodium soy sauce or tamari
  • 1/2 cup unsweetened cashew milk
  • 2 Tbsp. butter

Instructions

  1. Cut the potatoes and parsnips into equal sized chunks. Place them into a large pot, cover with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.
  2. Meanwhile, heat oil in a large skillet over medium-high. Add onion and mushrooms; cook until onion softens and mushrooms are golden, about 8 minutes. Add garlic and tomato paste; cook until paste turns brick red, about 4 to 5 minutes. Add wine, 1 Tbsp. rosemary, thyme, 1/2 tsp. salt, and pepper. Cook until wine reduces by half, about 2 minutes. Whisk broth, flour, and soy sauce in a bowl, and pour into pan. Simmer until mixture thickens, about 6 to 7 minutes. Stir in lentils, and remove thyme stems from pan.
  3. Drain potatoes and parsnips and place back in hot pot. Add milk, butter, remaining 1/2 tsp salt, and 2 tsp rosemary. Use a potato masher to thoroughly mash. Divide evenly between each of 4 plates. Spoon lentil and mushroom mixture overtop. Garnish with additional herbs, if desired.

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