Estimated reading time: 3 minutes
Stew, I love it but it is often quite heavy on the stomach due to the amount of potatoes. Now I like to eat it and here at home we are really not afraid of some "carbs" but this fennel parsnip mash with mushroom mix was a nice change. By reducing the potatoes to one third of the amount, it became a vegetable mash. Now fennel and parsnip are also widely available in this season. The flavors of both vegetables go very well together. By the way, if you want to eat low-carb, you could leave out the potatoes completely. Then it's more of a fennel parsnip stew recipe. I added some bacon, but if you leave that out too, this is a nice vegetarian dish.
Fennel parsnip stamp with mushroom mix
Some recipes just happen. Strolling through my fridge or pantry, with the items that really need to be used up. Now I already had a parsnip stew on my site. So this is just a different version. You would almost think that everything has not already been cooked or made? And that's secretly true, we just come up with variations on recipes that already exist.
Preparing food is a daily task that never gets boring, don't you think? Then why not enjoy it? Take for example this tasty fennel-parsnip stew with a mushroom mix. It is not only delicious, but also useful for planning ahead. You can easily store it in the refrigerator and easily reheat it later. This stew recipe is definitely a keeper!
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Fennel parsnip stamp with mushroom mix
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Ingredients:
- 3 potatoes
- 1 fennel
- 3 parsnips
- 250 gram mushroom mix
- 100 gram smoked bacon
- Parsley
- 1 teen Garlic
- 100 ml Red wine
From the pantry:
- olive oil
- peper
- 1 tl cornstarch
- salt
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- Peel the potatoes and parsnips. Chop the butt off the fennel. Cut all vegetables into small cubes and place in a large saucepan. Add some salt and cook until the vegetables are tender. In 15 to 20 minutes.
- Take your frying pan and fry the bacon crispy in it first. Remove them from the pan and set them aside. Pour almost all the fat from the pan into a bowl, in the remaining fat you fry the mushrooms with a chopped garlic clove.
- Deglaze with the wine and stir a teaspoon of cornstarch into the pan to thicken. Season with salt and pepper.
- Drain the potatoes, fennel and parsnips and add your pestle. Add a little fat from the bacon and possibly some nutmeg. Mash into a coarse stew.
- Spoon the mushrooms including sauce onto the stew and garnish with some fresh parsley and the crispy bacon bits.
- Delicious bites!
Other tasty stews or recipes with mushrooms?
This delicious stew with mushrooms and beef.
Or this one green cabbage stamp with mushrooms.
But also in this one pumpkin risotto mushrooms are processed with sage butter!
Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!
parsnips stew recipe
I'm going to try soon. Looks very nice.
Surprisingly delicious!
Looks delicious