Golden Mushroom Purée!
Roast veggies - mushrooms, potatoes, parsnips, golden beets, garlic, and shallots for 30 minutes. Transfer the veggies to a pot of Mushroom stock and boil for 20 mins more. Stir in a heap of turmeric and cook a bit longer. Season to taste with salt and pepper.
Purée with a bit of heavy cream until the Purée reaches your desired consistency. Add back to the pot and keep warm, adding more Mushroom stock or water to thin it out if necessary.
Brown sliced mushrooms in olive oil until crispy around the edges and season with salt and pepper.
Serve the Purée with sliced mushrooms on top and a drizzle of extra virgin olive oil. Enjoy!
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