Aviva Kanoff is an artiste extraordinaire. She paints, teaches a mixed media art class, and dabbles in photography. Her creative approach to life led her to artistic experimentation with food, and after years of creating her own recipes and working as a personal chef, she wrote The No-Potato Passover, an expression of her intuitive understanding of flavors, aromas, and colors.
1 lb of parsnips
1 large onion, diced
6 button mushrooms, diced
5 Tablespoon canola oil
1 Tablespoon butter or margarine
Bring large pot of water to boil, and cook the parsnips until soft and tender. Drain and set aside.
In a skillet, saute the onions and mushrooms in canola oil until brown.
In a mixing bowl, mash the parsnips and add butter or margarine, mushroom and onions.
Season with salt and pepper to taste.