Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote

Total Time:
2 hr 45 min
Prep:
45 min
Cook:
2 hr

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 1 1/2 pounds parsnips, cleaned and brunoise
  • 2 quarts water
  • Sea salt
  • 1/2 pound maitake mushrooms, diced
  • 4 tablespoons epazote sprigs, Mexican herb
  • 1/2 cup peeled and blanched fava beans
  • 1/4 cup Spanish extra-virgin olive oil
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Directions

Place parsnips in a saucepan and cover with water. Simmer until the parsnips are soft, about 1 1/2 hours. The reduction of liquid will result in flavor intensity. Pass through a strainer, discard the solids, and season with salt.

For each serving place two or three pieces of maitake mushrooms, and a few sprigs of epazote into a small saucepan. Cover with the hot parsnip broth, and simmer for 3 minutes. Finish with 4 or 5 fava beans and a tablespoon of olive oil. Simmer for 1 minute. Remove the epazote and discard.

To serve, place in a small serving bowl, and garnish with a fresh sprig of epazote.


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