Mashed Parsnips with Leek and Bumi-Indian Tempeh


Mashed parsnips:
3 large parsnips, roughly chopped
1 medium pear, roughly chopped 
a pinch of salt
1 Tsp oil (preferably coconut oil)
50 ml plant drink

caramelized onions:
2 onions, in dünne Scheiben geschnitten
a pinch of salt
2 - 3 Tbsp water 
Optional: fresh rosemary

Roasted walnuts:
50 g roughly chopped walnuts (save some for garnishing)
a pinch of salt

3 leek (medium) 
a pinch of salt
1 Tbsp oil
1 pack (175g) indian BUMI Tempeh


25-30 minutes / 2 servings

To make the mashed parsnip puree, place the parsnips, pear, and enough water to just cover them in a medium saucepan. Add the salt and cook until tender, 15-20 minutes.

Meanwhile, prepare the caramelized onions: heat a small skillet over medium heat, add the oil, sliced onion, and salt. Cook for 8 minutes, stirring frequently. Once the onions have softened and taken on some color, add the water, turn the heat down to low and cook for another 8 minutes, stirring occasionally. If you want to use the rosemary, now is the time to add it.

Roast the walnuts together with a pinch of salt on a hot and dry skillet while frequently stirring so they do not burn. Once the walnuts are roasted add them to a bowl.

Next, preheat a small pan over medium heat, and add the BUMI tempeh. The Tempeh is ready when it is fragrant and slightly golden.

To prepare the leek: add oil to a skillet over medium heat. Add the leek and salt, cook for 5 minutes or until golden brown while stirring occasionally. Drain the parsnips and pears and blend with a food processor until smooth.

Prep to serve: first spread the mashed parsnip on the plate, add the leeks and tempeh and sprinkle with roasted walnuts and the caramelized onions.


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