Cauliflower, fennel & parsnip puree w/ garlic mushrooms & crunchy kale
This elegant but hearty plant-based meal is wonderful for any cosy occasion.
Hugs. Kelly x
Cauliflower, fennel & parsnip puree w/ garlic mushrooms & crunchy kale
Serves 4
Puree
½ medium onion –finely diced
2 garlic cloves- finely diced
1 teaspoon fennel seeds
Pinch ground nutmeg
½ head cauliflower – cut into florets
2 medium parsnips – peeled and cut into small cubes
¾ cup almond milk
½ cup vegetable stock
Mushrooms
1 large garlic clove
500g small Portobello mushrooms – quartered
¼ cup vegetable stock
1 teaspoon soy sauce
1 teaspoon balsamic
Crunchy Kale
Large bunch kale – stems removed and torn into chunks
Olive oil for sautéing and drizzling
Sea salt and cracked black pepper
To serve: Microgreens (optional)
Method Puree
Heat a generous glug of oil in a sauté pan (one with a lid) over a medium heat. Add the onion and garlic. Cook gently, without browning for 5 minutes until the onion is translucent. Add the fennel seeds and nutmeg. Cook for a further minute. Add the cauliflower, parsnip, almond milk and stock. Bring to a boil. Reduce the heat to a simmer and cook with a lid slightly ajar for 20 minutes until tender.
Place in a blender (or use a hand blender) to puree until silky smooth. Season to taste. A couple of tablespoons of good quality olive oil can be added to the puree for extra indulgence.
Method Mushroom
Heat a generous glug of oil over a medium heat. Add the garlic and mushrooms. Toss for 2 minutes. Add the stock, soy sauce and balsamic and cook for a further 3-4 minutes until glossy and softened. Season with salt and cracked black pepper to taste.
Method kale
Preheat oven to 180 degrees Celsius.
Drizzle the kale leaves with a little olive oil and sprinkle with salt. Use your hands to quickly massage the leaves until evenly coated. Lay out on a baking tray and roast for 8-10 minutes until crisp and the edges are lightly brown. Lay on a paper towel to cool.
To assemble: Divide the puree between four plates / shallow bowls. Top with the mushrooms and then the kale. Garnish with a generous handful of microgreens. Serve immediately.
