Warm spring vegetable bowl

I love this sort of recipe because it is really versatile. It works perfectly as a main on days where I need something light and nourishing without having to take the salad route (because the veggies are mostly blanched or sauteed, they are super easy to digest and extra tasty!). It is also a glorious side to a more elaborate dinner where I would serve it with some grilled fish, chicken or meat.  I’m very fond of this particular combination of greens, sweet potatoes, and parsnip (if you have never tried parsnip purée you must, it is incredible), but you can get really creative with this. Don’t have sweet potato? Go for butternut squash. No broccoli or asparagus? Green beans, edamame and/or spinach are also great. No parsnip? Try carrot. See what I mean? A totally flexible recipe, just the way I like them.

Serves 4 as a light lunch/dinner

Ingredients

• 1 lb/450 g broccoli or asparagus cut into florets (you can also do a mix of both)
• 500 grams parsnips, peeled and sliced thin
• 2/3 cup cashew milk (or your favorite plant-based or good quality cow’s milk)
• 7 tbsp olive oil + more for drizzling
• 2 cups button mushrooms (many other varieties can also work)
• 1 garlic clove, minced
• 20 snap peas, cleaned and chopped (I slice them into 4-5 pieces)
• 1 cup sweet potato, peeled, cut into cubes and roasted, steamed or boiled
• 1/4 bunch of parsley, chopped
• Olive oil
• Salt and pepper
• A handful of seeds of your choice: sesame, pumpkin, hemp, sunflower all work (optional)

Instructions

1. Bring 4 cups of water to boil. Blanch the broccoli for 1-2 minutes. Drain and rinse with cold water. Set aside.
2. In the same water, place parsnips and cook for around 10-15 minute or until tender.
3. Drain and purée in a blender with the milk and 3 tbsp olive oil until smooth. Season with salt to taste.
4. Meanwhile, put a saucepan on the stove at medium-high and saute the mushrooms until they start drying up and slightly sticking to the bottom of the pan, about 1-2 minutes. Add 2 tbsp oil, garlic and dash of salt, sauteeing for another minute. Add the snap peas and saute for another minute until they turn bright green but are still crunchy.
5. In the same pan, add blanched broccoli and sweet potato with another 2 tbsp of olive oil. Continue tossing for another minute on medium heat. Set aside.
6. Take out a big serving plate and spread the parsnip puree. Then add place the vegetables on top. Sprinkle with parsley, some fresh pepper, drizzle with olive oil, top with seeds, and serve.