Join our mailing list to receive 10% off your first order!


Gifting has never tasted so good! Now taking Corporate Gift Orders!

Farm To People

Kitchen Notebook

February 06, 2018

Broccoli Rabe with Parsnip Mash and Creamy Mushroom Sauce

30 Mins

Serves 2


  • 1 lb Parsnips, peeled and cubed
  • 1 bunch Broccoli Rabe
  • 8 oz Mushrooms, sliced
  • 1 Garlic clove, minced
  • 2 Tbsps Butter or Ghee
  • ½  cup Heavy Cream or Coconut Cream
  • ¼ tsp Nutmeg
  • ¼ cup Red Wine
  • Salt & Pepper

Bring a large pot of water to a boil and blanch broccoli rabe for 1 minutes. Toss with olive oil, salt and pepper.  Place the place parsnips in a medium saucepan with just enough water to cover them. Boil until very tender, about 20 minutes; then drain. Mash the parsnips with 1 tablespoon butter and ¼ cup cream. Season with salt, pepper and nutmeg to taste. Melt 1 tablespoon butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Add in red wine to deglaze the pan; sautée a couple more minutes until liquid is evaporated.

Stir in ¼ cup cream, season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.

Serve mushroom sauce over mashed parsnips with blanched broccoli rabe.

30 Mins Veg

Leave a comment

Comments will be approved before showing up.


30 Mins Veg

More Recipes You Will Love