Parsnips with Wasabi Peanut Bread Crumbs and Shiitake

For the parsnips with wasabi peanut breadcrumbs and shiitake, first cut the parsnips in half lengthwise, sauté with olive oil, garlic, rosemary and shallots in a hot pan, pour in vegetable stock and simmer covered at 160 °C for 5-8 minutes. Then assemble the sauce with butter and season with salt and pepper.

For the dressing, whisk all the ingredients in a bowl.

For the mushrooms, caramelize sugar, deglaze with vinegar and vegetable stock. Bring to a boil once, simmer with remaining ingredients, except olive oil, for 5 minutes. Set aside until cool and infuse with olive oil. Will keep for up to 2 weeks.

For the crumbs, toast peanuts briefly, place with crushed pumpernickel on a baking sheet lined with baking paper. Dry in the oven at 140 °C convection oven (approx. 20 minutes). Then mix with wasabi powder and grind until fine crumbs are formed.

Arrange parsnips with wasabi peanut bread crumbs and shiitake with the dressing and serve.

Preparation Tip:

Serve the parsnips with wasabi peanut bread crumbs and shiitake as a warm appetizer or vegetarian main dish.

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