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Roasted Parsnips with Leeks and Mushrooms Recipe

Posted on November 4, 2013 by The Solo Cook

This quick recipe combines Parsnips, leeks and mushrooms for a great dinner. Photo by Christine Willmsen

This recipe combines parsnips, leeks and mushrooms for a quick dinner. Photo by Christine Willmsen

Cook with Parsnips – the healthy, but forgotten root vegetable

It’s that time of year, when root vegetables like parsnips rule. But maybe you’ve never thought of parsnips or have never cooked with them before. It’s time to give them a try.

Parsnips are a cousin of the carrot and are a fantastic root vegetable full of nutrients and vitamins.

Parsnips are full of fiber and low-fat. Photo by Christine Willmsen

Parsnips are full of fiber and low-fat. Photo by Christine Willmsen

It is a great source of fiber and vitamin C, providing more than 1/3 of your daily needed dose. It also has iron, magnesium and vitamin B-6. Just because it’s a white vegetable doesn’t mean it’s not full of amazing flavor. I think parsnips show their true color when roasted.

This recipe combines the sweetness of parsnips, caramelized leeks, earthy mushrooms and a kick of red pepper.

The leek is a powerful anti-inflammatory food that also contains vitamin A and K. This low-fat vegetarian dinner is easy and satisfying.

While attending the International Food Bloggers Conference, I discovered Oxbow Organic Farm, located in the Snoqualmie Valley. This 25-acre vegetable garden near Carnation sells its produce at farmers markets, restaurants and to weekly subscribers. At the Ballard Farmers Market, I recently picked up a box of vegetables from Oxbow and their parsnips and leeks inspired this recipe.

Hot in the Kitchen: Roasted Parsnips with Leeks and Mushrooms

Peel parsnips and cut into large chunks.

Peel parsnips and cut into large chunks.

Ingredients

6 parsnips (medium size)

½ of leek diced

1 cup chopped mushrooms (save time by buying pre-sliced mushrooms)

2 tablespoons extra virgin olive oil

1 teaspoon salt

¼ teaspoon hot red pepper flakes

¼ teaspoon black pepper

Spread parsnips, leeks and mushrooms on foil-covered baking sheet.

Spread parsnips, leeks and mushrooms on foil-covered baking sheet.

Preheat oven to 425 degrees. Peal parsnips and cut into one inch by two inch pieces.  Clean leek by slicing it lengthwise from about ½ inch away the root through to the green ends. Rinse the leek under running water to remove dirt. Pat dry and dice ½ leek. Mix parsnips, leek, mushrooms, olive oil, salt, hot pepper flakes and black pepper in bowl. Cover large baking sheet with aluminum foil. Pour vegetables onto sheet and spread out as thin as possible. Cook in oven for a total of 22 minutes, stirring and turning vegetables at 11 minutes. Optional: sprinkle a pinch of applewood smoked sea salt on top of dish.

Cheers

Christine

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Morel Mushroom Hunt and Taste Off

Posted on June 24, 2013 by The Solo Cook

Blind tasting of Morel Mushrooms reveal different flavors

Bags of morel mushrooms are awaiting our very scientific blind tasting. Photo by Christine Willmsen

Bags of morel mushrooms are awaiting our very scientific blind tasting. Which mushrooms will we choose as the best – fire or natural morels. Photo by Christine Willmsen

Who doesn’t love mushrooms – those woodsy, musty and earthy caps that mysteriously and miraculously spring from the ground.  I was lucky to be invited to a taste off of morel mushrooms. My friend who is a mycologist and excellent cook – Matt Ironside – had recently plucked morels from the slopes of low-lying hills and mountains in secret locations within two hours of Seattle.

The morels were gigantic and fresh. Photo by Christine Willmsen

The morels were gigantic and fresh. Photo by Christine Willmsen

Knowing I had a crush on mushrooms, he asked me to join him and others to blindly taste natural morel mushrooms and fire morels. Fire morels grow after a forest fire. He wanted to know which we favored and why.

Matt is always on the hunt – for mushrooms that is. Like other mycologists he has his favorite secret spots that I’m sworn to secrecy. He came to the dinner, juggling several bags of morels. They were clean, large and begging to be in my mouth.

Matt prepared them the same way, sautéing sliced morels in butter and a touch of salt. He presented two plates, with the mushrooms looking almost identical. With chopsticks in hand, five of us voted on which plate we liked the best. And the winner by way of finger-pointing to the favorite mushrooms were the fire morels.

The winner of the blind tasting was the fire morels that were sauteed in light butter and a touch of salt. Photo by Christine Willmsen

The winner of the blind tasting was the fire morels that were sauteed in light butter and a touch of salt. I swear there was a hint of smokiness. Photo by Christine Willmsen

They were rich, earthy, nutty and creamy with a carmelized finish. And I swear there was hint of smokiness. Another judge said the fire morels were so meaty and flavorful they could replace a steak for dinner. The natural morels tasted great too, but the clear winner was the fire morels.

For more information on mushrooms connect with the Puget Sound Mycological Society. They have field trips for hunting mushrooms. I suggest if it’s your first few hunts for mushrooms that you go with an experienced mushroom hunter. 

Please keep Hildegard Hendrickson in your thoughts and prayers, she’s an expert mushroom hunter who has been missing since a morel hunt June 8. A search for her has been suspended.

Mycologist Matt Ironside stirs up a creamy morel mushroom risotto for dinner after our blind tasting. Photo by Christine Willmsen

Mycologist Matt Ironside stirs up a creamy morel mushroom risotto for dinner after our blind tasting. Photo by Christine Willmsen

Morels will be in season for the next couple weeks in Washington state.

So hunt them, buy them or order them on a restaurant’s menu, because these are the jewels of the earth worth savoring, especially if they were born after a blazing fire.

Cheers

Christine

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Quick Pasta Dinner for Bachelors

Posted on October 9, 2012 by The Solo Cook

Bachelors – tune into this easy and fast pasta dinner

The Solo Cook blog is for men too.  Hey, bachelors I know there are nights when cooking seems more like a chore than something to enjoy. But trust me, cooking for yourself is fun.

This blog is for anyone who wants to cook for himself or herself. You also don’t have to be “single” to try these recipes and swing by the “hot spot” restaurants that I recommend.

If you are dating someone, but have to fend for yourself because you aren’t shacking up – this is the recipe for you.

If your partner or roommate is traveling out-of-town and the kitchen seems as foreign as a faraway country – this is the recipe for you.

If you are single and want a dinner that will be ready within minutes – this is the recipe for you.

Boil, Chop and Sauté – It’s that easy

The first order of business when you get home from work is to fill a pot with water and put it on high heat so that it will boil soon. And before you take off that tie or dress, pour yourself a drink. It doesn’t take much for me to get in the mood to cook. A glass of wine and some funky music playing in the background always gets me into a food vibe. And if you are into a non-alcoholic drink – grab a sparkling water and squeeze or slice some fresh fruit into the glass.

Next chop up all your ingredients – garlic, mushrooms and zucchini. Yep, that’s the only three ingredients that you have to cut. You can use any vegetable you want, like broccoli or Swiss chard. I used the green leafy tops of beets from the garden to make this pasta dish.  And if you are like me and you crave protein – don’t be afraid to add shrimp or chicken if it’s in the refrigerator. The key to this dish is that it’s easy and fast.

Bachelor’s Pasta Dinner

1/4 bag of capellini also known as angel hair pasta – that’s about 4 ounces

1 tablespoon olive oil

1 tablespoon butter

4 garlic cloves minced (best if you have a garlic press – which is a total time saver)

2 cups sliced mushrooms (any variety)

1 cup thickly sliced zucchini

2 tablespoons white wine (if available)

½ cup shredded Parmesan

Salt and pepper

Heat oil and butter in sauté pan on medium high heat. Add garlic, mushrooms, white wine, salt and pepper, and cook for several minutes or until liquid evaporates. Put angel hair pasta in salted, boiling water for five minutes. Add zucchini or vegetable of choice, to the sauté pan and cook until zucchini starts to brown, then sprinkle Parmesan on top. Drain pasta, and drizzle with olive oil to prevent it from sticking.  Add the sautéed vegetables to a mound of pasta on your plate and enjoy.

Cheers

Christine

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