Executive Chef Tim Brown, from Mohegan Manor in Baldwinsville, shared his recipe for Seared Parsnips. The restaurant is hosting a Vegan Wine Dinner on May 17th. For more information, visit Mohegan Manor's website
Here's the recipe:
In 2 part water and 1 part Quinoa to a boil, cover, reduce heat to a simmer of 15 minutes, then take off heat for 1/2 hours and let set. Set aside.
Take 2 cups of fresh peas, blanch and cold soak. Then place in a blender with roasted garlic, shallot and vegetable broth, and purée completely.
Peal parsnips and cut into "scallop" sized pieces, about 1.25 inch rounds. Heat searing pan with 1 tbls of coconut fat and 1 tbls vegetable oil on high, then add parsnip pieces. Sautéed till brown on each side, glaze with wine, add 1/2 cup coconut milk and 1/2 broth and cover to boil, cook till tender.
Assemble plate, and enjoy.