Saffron Parsnip Skordalia With Spiced Mushrooms Recipe

Name: Saffron Parsnip Skordalia With Spiced Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams parsnips; 150 grams assorted mushrooms; 3 fat cloves of garlic, crushed and finely chopped; 50 milliliters olive oil; large pinch of saffron; 5 tablespoons milk; 1 teaspoon coriander seeds; 1/2 teaspoon brown mustard seeds; 2 tablespoons vegetable oil; white sesame seeds to sprinkle; 1/2 teaspoon fenugreek seeds; 1 teaspoon hot chilli powder

Servings: persons

400 grams parsnips
150 grams assorted mushrooms
3 fat cloves of garlic, crushed and finely chopped
50 milliliters olive oil
large pinch of saffron
5 tablespoons milk
1 teaspoon coriander seeds
1/2 teaspoon brown mustard seeds
2 tablespoons vegetable oil
white sesame seeds to sprinkle
1/2 teaspoon fenugreek seeds
1 teaspoon hot chilli powder

1
Peel and chop the parsnips and cook in boiling salted water until tender.
2
Whilst the parsnips are cooking, dry fry coriander seeds, fenugreek seeds and mustard seeds until the mustard seeds pop. Grind the seeds to a powder.
3
For the skordalia, mash the drained parsnips with a fork or potato ricer adding the olive oil, 2 finely chopped cloves of garlic and saffron infused milk. Add salt to taste. Keep the mixture warm.
4
Add the vegetable oil to a frying pan with the remaining chopped garlic and heat gently. Add the mushrooms and fry gently for a few minutes. Add the toasted ground seeds and chilli powder together with a few tablespoons of water.
5
Place a lid over the pan and cook gently until the mushrooms are tender.
6
To serve, arrange the mushrooms and the pan juice over the parsnip skordalia and sprinkle with white sesame seeds.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 400 grams parsnips, 150 grams assorted mushrooms, 3 fat cloves of garlic, crushed and finely chopped, 50 milliliters olive oil, and more.

Yes, Saffron Parsnip Skordalia With Spiced Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Saffron Parsnip Skordalia With Spiced Mushrooms

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