Portabella mushrooms with Carrot, Turnip and Leek purée


A very tasty vegetarian meal.  Easy to make and reasonably healthy (except for the butter).

5 carrots
3 turnips
1 leek
2 tablespoons of butter
2 cloves of garlic (diced)
1 very large portabella mushroom
1/2 cup of plain yoghurt (you might need a bit more)
Slice the carrots and turnips and place them in a steamer. Steam the vegetables until they are just soft. In a seperate pan, fry the leeks in one tablespoon of butter until soft. Add the vegetables, leeks and yoghurt to a blender and purée.

Slice the portabella mushroom into thick slices. Melt 1 tablespoon of butter in a frying pan over a medium heat and add the garlic. Once the butter is melted, add the slices of mushroom and fry until soft. (make sure you flip them over once in a while)

Plate the purée and place the mushrooms on the top. Serve.

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