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.
Chef David Kolotkin is executive chef of The Prime Grill in New York City. His mother’s delicious home cooked meals ...
Like the crazy Jewish woman I am, I start researching Passover recipes…well, you might say I research Passover recipes all ...
Lots of things taste better covered in chocolate. They taste even better when covered in chocolate and caramel with a ...