avec riz pilaf aux champignons et salade de fromage de chèvre
Trempé dans une sauce crémeuse et onctueuse aux épinards, puis servi avec une salade d'épinards et de pommes parsemer de fromage de chèvre, vous n'avez jamais mangé un repas végétarien aussi satisfaisant que celui-ci!
Allergens
Utensils
Tags
Panais
2 unit(s)
Mélange de riz sauvage
1 cup
Mélange de champignons
200 g
Crème
113 mL
Échalote
1 unit(s)
Bébés épinards
113 g
Pomme Gala
1 unit(s)
Fromage de chèvre, émietté
0.5 cup
Pacanes
28 g
Fromage à la crème
1 unit(s)
Vinaigre de vin rouge
1 tbsp
Mélange d'épices pour sauce crémeuse
1 tbsp
Poivre
0.25 tsp
Huile
3 tbsp
Sucre
0.25 tsp
Sel
0.25 tsp
Beurre non salé
2 tbsp
- Peel parsnips, then trim ends and halve lengthwise. Add parsnips, 10 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Bring to a boil over high. Once boiling, reduce the heat to medium. Cover and cook until parsnips are fork-tender but still firm, 12-14 min. Drain and transfer parsnips to a plate to cool slightly.
- While parsnips cook, add pecans to parchment-lined baking sheet. Toast in the middle of the oven, stirring halfway until golden, 2-4 min. Transfer pecans to a plate.
- Stir together wild rice medley, 1 tbsp (2 tbsp) butter, 2 cup (4 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 25-28 min.
- While rice cooks, thinly slice mushrooms.
- Peel, then cut half the shallots into 1/2-inch slices. Cut remaining shallots into 1/4-inch pieces.
- Add mushrooms, sliced shallots and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, stirring halfway, until golden brown and tender, 12-16 min.
- Roughly chop half the spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
- Core, then cut half the apple (use all for 4 ppl) into 1/8-inch slices.
- Add half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
- Add unchopped spinach, apples and pecans to bowl with dressing. (NOTE: Do not mix until step 6)
- Heat a large non-stick pan over medium-high heat.
- While pan heats, using a spatula or measuring cup, firmly press on thicker parsnip end to flatten to same thickness as narrower end. (NOTE: It's okay if the parsnips split slightly!)
- Season with salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then parsnips. Fry parsnips until crispy and golden-brown, 2-3 min each side.
- Transfer parsnips to the same baking sheet used to toast nuts. Turn oven off and place parsnips in the top of the oven to keep warm.
- Reheat the same pan over medium-low.
- Add remaining shallots and 1 tbsp (2 tbsp) butter. Cook, stirring often, until shallots begin to soften and butter melts, 1-2 min. Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add chopped spinach. Season with salt and pepper. Cook, stirring often, until spinach wilts, 1 min.
- Add cream and cream cheese, stirring often, until smooth and slightly thickened, 2-4 min. Season with salt and pepper, to taste.
- Fluff rice with fork, then stir in mushrooms.
- Toss salad to coat.
- Divide rice, parsnips and salad between plates.
- Spoon creamed spinach sauce over parsnips.
- Sprinkle goat cheese over salad.
1360
kcal
Calories
67
g
Fat
31
g
Saturated Fat
139
g
Carbohydrate
21
g
Sugar
13
g
Dietary Fiber
26
g
Protein
145
mg
Cholesterol
830
mg
Sodium
1.5
g
Trans Fat
1750
mg
Potassium
300
mg
Calcium
5
mg
Iron
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