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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 Recipe Veg

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30 Mins Recipe Veg

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