Boat Bites: Holiday Treats with a Healthy Twist
Come for the parsnips, stay for the portobello.
Parsnips are a close relative of the carrot and have been cultivated since the days of ancient Rome. They are an aromatic tasty root vegetable and they’re packed with nutrients! In this dish we have substituted heavy cream and butter for a healthy garlic cashew cream. The juicy portobello is an excellent complement to the savory whipped parsnips. Garnish with pine nuts and a pomegranate reduction to top off this healthy holiday dish.
Whipped Snips n’ Bello Stack
Whipped ‘Snips – Steam parsnips:
2 lbs fresh parsnips-sliced
1 cup low-sodium vegetable broth
Combine and cover in a deep pan and steam sauté for 5 minutes or until the parsnips are cooked through. Add more broth if needed.
Cashew Cream:
1 cup cashews
1 cup water
2 cloves garlic
¾ tsp sea salt
¼ tsp black pepper
Combine ingredients in a food processor or high-powered blender and blend until smooth. Add parsnips and blend again until consistent. Serves 8
Steamed Portobello
1 large Portobello mushroom cap-washed
2 cups low-sodium vegetable broth
2 cloves fresh garlic, finely minced
Pinky-sized sprig fresh rosemary, minced
Combine ingredients in a deep pan, placing the mushroom gills-up, but make sure it’s not covered in the broth. You may need to adjust the broth measurement to accommodate your pan size. Steam-sauté on high for 7-10 minutes, spooning the broth on top of the mushroom occasionally as it cooks. Serves 1
Steam-Sautéed Spinach
Serves 2
½ lb fresh or frozen spinach
4 oz. water
Cook on high until spinach is wilted, adding water as needed.
For a great dish to serve to guests, multiply the spinach and portabello recipes, stack the spinach, portobello, and whipped parsnips, and garnish with pomegranate reduction and pine nuts.
Mia Chia Pumpkin Pie
2 cups unsweetened almond milk
2/3 cup chia seeds
½ can pumpkin purée
4 Tbsp raw honey
2 ½ tsp pumpkin pie spice blend
Put chia seeds aside and whisk or blend the other ingredients.Combine mixture in a bowl with chia seeds and whisk together.
Chill in fridge for 2 hours. Serve with diced apples for breakfast, dessert, or a midday snack.
Jordan Wolfe has written for ALL AT SEA since 2013.
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