I was really at a loss for what I wanted to cook today and I found myself wandering aimlessly around the grocery store looking for inspiration with different ingredients. I kept coming back to a creamy mushroom soup supplemented with parsnips and shallots. As I was waiting in line, some beautiful golden beets caught my eye and I started imagining what that might taste like.
As I was cooking, I noticed my broth picking up some of the golden color from the beets and then it hit me to add a bit more golden color with turmeric. The end result is a beautiful golden purée, earthy and sweet with a touch of nuttiness.
This can be served with chicken, pork, or a white, flaky fish or scallops.
You can easily make this a delicious vegan side dish by replacing the cream with vegetable or mushroom stock.
Cost: Approximately $1.92 per serving* (This price doesn't include dried herbs, oil, and other common pantry items.)
Skill Level: Easy
Time to Make: 60 minutes (50 minutes inactive)
3 golden beets
12 ounces cremini mushrooms
10 ounces shiitake mushrooms
3 small golden potatoes
1 medium shallot
10 cloves garlic
3 cups mushroom stock (or chicken or vegetable stock)
1/2 cup heavy cream, plus more if desired (You can replace with stock or milk if desired!)
Water, for thinning out the broth to your desired consistency
2 teaspoons turmeric
Salt and pepper to taste
Crushed pistachios and extra virgin olive oil, optional, for serving
Prep Ingredients: Preheat oven to 425ºF. Peel the parsnips and cut into rounds. Peel the golden beet and cut into small chunks. Peel the potatoes and cut into quarters. Slice 4 cremini mushrooms and set them aside for browning later on in the recipe. Quarter the remaining cremini mushrooms and the shiitake mushrooms. Quarter the shallot. Peel the garlic and leave the cloves whole.
Roast the Vegetables: Toss the vegetables (minus the sliced mushrooms) with 2 tablespoons of olive oil and transfer to a baking sheet. Season to taste with salt and pepper and toss gently. Transfer the sheet pan to the oven and roast for 30 minutes, turning once halfway through.
Start the Purée: In a medium pot, add the mushroom stock and the roasted vegetables and bring to a boil. Reduce heat to low and cover and cook for 20 minutes or until the vegetables are very tender and soft. If the mixture seems like it's sticking to the bottom of the pot, add a bit of water. Add the turmeric and stir to combine.
Transfer the mixture to a food processor with the heavy cream, adding more until the purée reaches your desired consistency. Transfer the purée back to the pot and keep warm over very low heat.
Brown the Sliced Mushrooms: Heat a slick of oil in a small skillet over medium high until very hot. Add the sliced mushrooms and cook, stirring regularly, for about 5-6 minutes. Reduce the heat if necessary to avoid burning. The mushrooms should crisp up around the edges. Season lightly with salt and pepper.
To Serve: Transfer the purée to a bowl and top with the browned sliced mushrooms and a drizzle of extra virgin olive oil and crushed pistachios if desired. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!