- Prep time 25 minutes
- Total time 45 minutes
- Portion size 4 servings
- Credits : January/February 2022
In saucepan of boiling salted water, cook parsnips until tender, 10 to 15 minutes; drain. In blender or food processor, purée parsnips and 4 tbsp of the butter. Season with pepper.
Meanwhile, in large skillet, melt remaining butter over high heat. Cook until foamy, about 1 minute. Add mushrooms; cook, stirring constantly, about 3 minutes. Reduce heat to medium. Add shallot and chopped garlic; cook, stirring often, about 1 minute. Pour in wine and cook until almost completely evaporated, 2 to 3 minutes. Add demi-glacé and cook until sauce has reduced and mushrooms are coated, about 2 minutes. Season with salt and pepper and sprinkle with parsley. Keep warm.
In separate large skillet over medium heat, heat oil, skin-on clove garlic and thyme until aromatic. Discard garlic and thyme. Place bread slices, two at a time, in skillet; cook, turning halfway through cooking time, until beginning to brown, 2 to 3 minutes. Transfer to paper towel-lined plate. Spread parsnip purée on bread slices. Top each slice with mushroom mixture and Watercress Salad with Tarragon.
Watercress Salad with Tarragon In bowl, combine 1/4 cup grapeseed oil, 2 tbsp white wine vinegar, 2 tsp finely chopped fresh tarragon, and 1 tsp each Dijon mustard and maple syrup. Season with salt and pepper. Add 2 cups watercress and toss gently to coat well. Makes 4 servings.
TEST KITCHEN TIP
Topped with a soft-cooked egg, these tartines make a gourmet breakfast meal.
Nutritional facts Per serving: about
- Calories 610
- Total fat 40 g
- Saturated fat 16 g
- Cholesterol 55 mg
- Sodium 650 mg
- Total carbohydrate 50 g
- Fibre 8 g
- Sugars 13 g
- Protein 12 g
- Iron 3.5 mg