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Home » Parsnip stew with vanilla sauce

Parsnip stew with vanilla sauce

December 17, 2015 by Crazygreenfruits Leave a Comment

blanquette_panais_vanille-1

Parsnip stew with vanilla sauce

Prep time: 10 min
Cook time: 10-15 minutes (with a pressure cooker)
Total time: 20-25 min
Serves: 4-5 as a main

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!

Ingredients

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

Instructions

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

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Filed Under: 30 Minutes or Less, Gluten-Free, Main Dishes, Soups & Stews, Vegan Tagged With: Christmas, nut-free, parsnip, soy-free, vanilla

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