Recipe courtesy of Wayne Nish
Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote
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- Level: Intermediate
- Total: 2 hr 45 min
- Prep: 45 min
- Cook: 2 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 1135 mg
- Level: Intermediate
- Total: 2 hr 45 min
- Prep: 45 min
- Cook: 2 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 191
- Total Fat
- 10 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 1135 mg
Ingredients
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.
