Raw Miso “Roasted” Mushrooms and Green Beans with Rich Parsnip Puree
People assume that because I have a blog and make lots of food that I will be slaving away all day in the kitchen on Thanksgiving. Nothing could be further from the truth! In reality, I want to enjoy my day as well, spending time with the ones I love and not in the kitchen. I mean, I spend all day in a kitchen at work, and to me Thanksgiving is a day off, a day of rest. Really, I want to be lazy. So most likely I will be making something simple, like this dish I made last week after work when I thought some comfort food might be good. Mashed potatoes sounded amazing, but I opted for parsnips instead, creating a rich puree enhanced with buttery pine nuts for something even better. They were a little sweet, which I enjoyed. I am a big fan of parsnips though, especially in raw applications with their wonderful flavor. I made some "roasted"crimini mushrooms and green beans as well which had the most intense crave worthy flavor and they paired perfect with the parsnips! I think this would make the perfect simple Thanksgiving dinner, or part of it. You could make accompaniments for a more elaborate meal, and even use portabello mushrooms if you wanted something more meaty. It was perfect for a weeknight as well though, with little fuss required!
Raw Miso "Roasted" Mushrooms and Green Beans with Rich Parsnip Puree
1/4 cup Nama Shoyu
1/4 cup olive oil
2 Tbsp white miso
1 clove garlic, minced
10 crimini mushrooms, halved
2 cups fresh green beans, trimmed
4 cups parsnips
1/2 cup raw pine nuts, soaked for 2 hours and drained
2 Tbsp nutri yeast
sea salt to taste
filtered water as needed
Whisk together the nama shoyu, oil, miso, and garlic in a small bowl. Toss the mushrooms and green beans with it, then spread out on a lined dehydrator tray and dehydrate for 3-4 hours at 115F until softened.
Meanwhile, to make the parsnip puree, combine all ingredients in a high speed blender and blend until smooth, adding a Tbsp or two of water as needed. Place in a bowl and warm in the dehydrator for 30 minutes or so if desired, and serve with the mushrooms and green beans.