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Parsnip Poutine with Rich Mushroom Gravy on a platter, surrounded by wine bottle and glasses.

Parsnip Poutine + Rich Mushroom Gravy

Course: Appetizer, Main Dish
Season: Bounty (August - October), Mist (November - March)
Dietary: Dairy-Free, Egg-Free, Nut-Free, Vegetarian
Preparation: One Pot/One Pan, Roasting
Total Time: 50 minutes
Servings: 4 to 6
You'd never know there was no meat in this rich silky poutine gravy, and the crunchy, chewy roasted parsnips take it to new but familiar places. A fantastic main or "bar food" course for vegans and omnivores alike.
Print Recipe

Ingredients

  • 3 lb. parsnips
  • 2 teaspoons fresh rosemary leaves
  • extra virgin olive oil
  • 1 oz. dried porcini mushrooms, or other dried cooking mushroom
  • 12 oz. shallot, approximately 4 large peeled and sliced ½" thick
  • 3 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves, plus more for garnish
  • tablespoons GF One-for-One flour, rice flour, or all-purpose flour
  • salt and pepper
  • ¼ lb. cheese curds, or goat cheese

Instructions

For the Parsnips

  • Preheat the oven to 400° convection and line a baking sheet with foil.
  • Trim and peel the parsnips. Quarter them lengthwise, and if they are especially thick, cut them again into eighths. Lay them out on the foil lined baking sheet, and drizzle them generously with olive oil. Toss them with your hands to evenly cover them in the olive oil, and spread them out flat at much as possible. Sprinkle them lightly with salt and black pepper. Bake for 16 minutes, and them flip them over. Reduce the oven heat to 350°. Sprinkle again with salt and pepper, and drizzle olive oil on any parts that look parched. Sprinkle the rosemary leaves over the parsnips and return to the oven for another 16-20 minutes. Check them often for doneness-- the thick tops will be browned and tender, the thin ends will be well browned and somewhat crispy.

For the Mushroom Shallot Gravy

  • As soon as the parsnips are in the oven, place the dried porcini in a 4-cup measuring cup or bowl, and cover with hot tap water to the 3-cup mark. Set aside.
  • Heat enough olive oil over medium-high heat to generously cover the bottom of a sauteuse or large pan. Slide in the sliced shallots and leave without turning until the bottoms are browned. Stir, flipping them over, and again allow them to brown. After the first ten minutes add the minced garlic, thyme, and a 4-finger pinch of salt. Continue the browning process until the shallots are completely tender but not mushy, and have a good amount of browned caramelization throughout.
  • Stir in the flour, and continuously stir until the flour is well incorporated and beginning to stick to the pan. Stir for about three minutes.
  • Gradually ladle in the soaked mushrooms and their dark brown soaking liquid, stirring between ladlefuls, until it it incorporated. You will see the gravy begin to thicken immediately-- stir throughout this process to avoid any lumps.
  • Stirring frequently, bring the gravy to a boil, and add some more salt. There should be about one teaspoon total in the gravy, or to taste. Add a very generous amount of black pepper to season. Allow the gravy to bubble and thicken for about 6 minutes.

Bring it All Together

  • Arrange the roasted parsnips on a large warmed platter in a spiky spoke-like fashion. Ladle the hot gravy in the center. Arrange the cheese curds over the gravy, and top with a bunch of thyme for garnish. Serve while piping hot.