Mushroom, Lentil, and Parsnip Rosti

Name: Mushroom, Lentil, and Parsnip Rosti
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 tbsp extra-virgin olive oil; 1.25 lb cremini mushrooms, sliced; Kosher salt and freshly ground black pepper; 1 carrot, finely chopped; 1 large leek, finely chopped; 1 celery stalk, finely chopped; 1 garlic clove, minced; 1 tsp fresh thyme leaves; 1 tbsp tomato paste; 1 tbsp whole-grain mustard; 0.5 cup dry red wine; 1 (15.5-oz) can brown lentils, drained and rinsed; 2 cups vegetable stock; 1 large pasture-raised organic egg; 1 tbsp arrowroot powder; 3 large parsnips, peeled and grated

A one-pan mushroom-and-lentil stew reminiscent of beef bourguignon, topped with a crispy grated parsnip rosti; mushrooms supply three forms of B vitamins plus vitamin D for bone support.

From The Young Forever Cookbook

Prep: 25 min
Cook: 1 h
Total: 1 h 25 min
Yield: 4 servings
Category: Main Course
Cuisine: French

Nutrition (estimated)

per 1 rosti

Calories: 380 kcal
Protein: 14 g
Fat: 14 g
Carbs: 52 g
Fiber: 13 g
Sugar: 10 g
Sodium: 820 mg

Ingredients

3 tbsp extra-virgin olive oil
1.25 lb cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1 carrot, finely chopped
1 large leek, finely chopped
1 celery stalk, finely chopped
1 garlic clove, minced
1 tsp fresh thyme leaves
1 tbsp tomato paste
1 tbsp whole-grain mustard
0.5 cup dry red wine
1 (15.5-oz) can brown lentils, drained and rinsed
2 cups vegetable stock
1 large pasture-raised organic egg
1 tbsp arrowroot powder
3 large parsnips, peeled and grated

Cremini Mushrooms Lentils Parsnip

Instructions

Heat oven to 400°F.
Heat 1 tbsp olive oil in a 12-in cast-iron pan over medium. Cook mushrooms 8 min, stirring, until soft and golden at edges. Season with 1 tsp salt and ½ tsp pepper; remove and set aside.
Heat 1 tbsp olive oil in the same pan. Sauté carrot, leek, and celery 4–6 min until soft. Stir in garlic and thyme.
Return mushrooms, stir in tomato paste and mustard. Raise heat slightly, deglaze with wine, scraping up stuck bits, and boil about 2 min until mostly evaporated.
Stir in lentils, add stock, season with ½ tsp salt and ½ tsp pepper. Bring to a boil, cook 2 min, remove from heat.
Whisk egg with arrowroot. In a large bowl, toss parsnips with ½ tsp salt and remaining 1 tbsp olive oil. Stir in egg mixture.
Scatter parsnips over mushrooms, leaving a ½-in border. Cover with foil and bake 15 min. Remove foil and bake 15–20 min more until golden on top. Serve immediately.