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Parsnip puree, mushroom mix with wild garlic tofu and simmered wine sauce

Today I present to you a really nice recipe that you can easily serve for a festive meal and / or to impress your guests, your / your lover!
Making my own vegetable broth for the sauce has become an essential step lately and I can really feel it in the final taste level of the sauce.

Portions2 servings

For the mash

400 g parsnip

100 g potatoes

30 g margarine

3 cl vegetable drink (here soy)

For the sauce

1 leek

2 turnips

2 carrots

80 g mushrooms of Paris

2 cloves of garlic

2 small yellow onions

3 celery stalks

2 bay leaves

1 sprig of thyme

4 cloves

20 cl Red wine

5 g fresh turmeric

Others:

2 shallots

80 g mixture of mushrooms (here oyster mushrooms and button mushrooms)

100 g wild garlic tofu

30 g vegetable butter / Margarine

40 g flour

From mashed parsnip :

1

Wash and peel the parsnips and potatoes.

2

Remove the woody core from the parsnips and cook them with the potatoes for 40 minutes in a pot of salted water.

3

Drain and mix with a hand blender or a vegetable mill, adding the vegetable drink and the margarine.

4

Season with salt and pepper to taste.

Vegetables soup

5

Wash and peel all the vegetables.

6

Cut the carrots, leek and turnips in half.

7

Plant the cloves in the onions and remove the germ from the garlic.

8

Heat a little oil in a Dutch oven or a large pot then add the fresh grated turmeric with the mushrooms (use gloves for the turmeric as it stains a lot)

9

Add the leek, turnips, carrots, onion, garlic, celery and red wine.

10

Bring to a boil and flambé for a few seconds.

11

Cover with water and add the thyme and bay leaf. Simmer for at least 1 hour at a low broth.

12

Pass through a Chinese, salt and pepper and set aside.

13

You can easily keep this broth for several days in the fridge and several weeks in the freezer.

Wine and mushroom sauce

14

Finely mince the shallots and blanch them in the margarine.

15

Add the flour to make a roux.

16

Then add the vegetable broth while stirring vigorously with a whisk.

17

Bring to a boil and leave for a few minutes on a low heat to thicken the sauce.

18

Cut the tofu into cubes and brown it in a pan with the mushrooms for a few minutes.

19

Serve everything with the mash and the sauce, sprinkling with fresh parsley.

Ingredients

For the mash

400 g parsnip

100 g potatoes

30 g margarine

3 cl vegetable drink (here soy)

For the sauce

1 leek

2 turnips

2 carrots

80 g mushrooms of Paris

2 cloves of garlic

2 small yellow onions

3 celery stalks

2 bay leaves

1 sprig of thyme

4 cloves

20 cl Red wine

5 g fresh turmeric

Others:

2 shallots

80 g mixture of mushrooms (here oyster mushrooms and button mushrooms)

100 g wild garlic tofu

30 g vegetable butter / Margarine

40 g flour

Instructions

From mashed parsnip :

1

Wash and peel the parsnips and potatoes.

2

Remove the woody core from the parsnips and cook them with the potatoes for 40 minutes in a pot of salted water.

3

Drain and mix with a hand blender or a vegetable mill, adding the vegetable drink and the margarine.

4

Season with salt and pepper to taste.

Vegetables soup

5

Wash and peel all the vegetables.

6

Cut the carrots, leek and turnips in half.

7

Plant the cloves in the onions and remove the germ from the garlic.

8

Heat a little oil in a Dutch oven or a large pot then add the fresh grated turmeric with the mushrooms (use gloves for the turmeric as it stains a lot)

9

Add the leek, turnips, carrots, onion, garlic, celery and red wine.

10

Bring to a boil and flambé for a few seconds.

11

Cover with water and add the thyme and bay leaf. Simmer for at least 1 hour at a low broth.

12

Pass through a Chinese, salt and pepper and set aside.

13

You can easily keep this broth for several days in the fridge and several weeks in the freezer.

Wine and mushroom sauce

14

Finely mince the shallots and blanch them in the margarine.

15

Add the flour to make a roux.

16

Then add the vegetable broth while stirring vigorously with a whisk.

17

Bring to a boil and leave for a few minutes on a low heat to thicken the sauce.

18

Cut the tofu into cubes and brown it in a pan with the mushrooms for a few minutes.

19

Serve everything with the mash and the sauce, sprinkling with fresh parsley.

Parsnip puree, red wine sauce and mushrooms

Note:

  • If you are vegetarian, you can replace margarine with butter and if you are healthy you can also use coconut fat, olive oil or even reduce the amounts of margarine to make the recipe suit you.
  • In the sauce, it is possible to replace the vegetables with a simple vegetable broth, but the taste will not necessarily be the same.
  • You can also use more “noble” mushrooms such as morel, chanterelle … Depending on your budget and / or the season
Recipe_purée_panais_sauce

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