Parsnip stew with vanilla sauce

This is the main course of my vegan Christmas menu, a parsnip stew with vanilla sauce, inspired by the French veal “blanquette” (a veal and mushroom stew served with a creamy and sometimes lemon-y sauce). This dish is vegan, gluten-free, nut-free and can be made soy-free. It is thought to be served as a main, but it can also act as a side!

1 kg parsnips
2 carrots
1 celery stalk
250 g button mushrooms
a dozen baby onions or small shallots
1 vanilla bean
1 tsp sugar
10 cl (about 1/2 cup) vegan creamer (soy, rice or oat)
1 tbsp corn starch
salt and pepper (or szechuan pepper) to taste, olive oil

Poppy Seed and Cilantro Rice:
2 cups uncooked rice
1 tbsp poppy seeds
1 tbsp good olive oil
5 cilantro stalks, finely chopped
a good pinch fleur de sel

View the full recipe at Lemon Pie and Tie&Dye →