Photo and Recipe by Kylie Thompson. Published on Food52. Adapted for Intervale Food Hub members.
Author Notes: I originally wrote this recipe for Nextdoorganics, the CSA I receive on a weekly basis... This recipe is super easy to whip up and everyone will be amazed. Bring it to a potluck for a deliciously simple and elegant side dish. We served this with simple seared chicken breasts, spooning extra sauce over the chicken. It was divine.
Food Hub Note: Use any hearty root vegetables you have on hand - rutabaga, turnips, carrots, parsnips, and potatoes would work well with this recipe.
1-2 pounds parsnips and/or other vegetables
Mustard Cream Sauce
- 2 small shallots or 1/2 mild yellow onion
- 1/2 cup white wine
- 2 tablespoons heavy cream
- 1 tablespoon dijon mustard
- 1.5 tablespoons chopped parsley
- Salt and pepper
- 1/4 cup loosely packed microgreens
- Prep Your Ingredients: Preheat oven to 400ºF. Cut turnips into large wedges. Mince the shallots/onion. Wash the microgreens and set aside.
- Roast the Veggies: Line a baking sheet with turnips. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast for 15 minutes until browned on the bottoms. Flip the vegetables and roast for an additional 5-7 minutes until all the vegetables are fork tender.
- Make the Sauce: In a small sauce pan, add the wine and boil for two minutes. Add the minced shallots and boil for an additional 4-5 minutes until the liquid has reduced and the alcohol has cooked off. Reduce to simmer. Add the heavy cream, dijon mustard, parsley, and season with just a touch of salt and pepper to taste. Simmer for 10 minutes
- Plate it Up: Spoon the roasted veggies into a serving bowl and spoon as much of the mustard sauce as you like over the vegetables (you may have extra.) Top with microgreens and drizzle with olive oil (optional)