Episode 5, Season 2 of Healthy Gourmet.
Place peeled turnips and rutabaga in a pan with 2 tablespoons of oilve oil. Season with salt and pepper to taste. Add 2 sprigs of thyme to taste.
Cover with foil and bake at 400 degrees F for 1 hour.
While turnips and rutabaga are baking, sautée sliced mushrooms in 1 tablespoon of olive oil with salt and pepper.
Add shallots and cook for another 3 minutes.
Fold in spinach until wilted.
Then pull the pan off the stove and deglaze with Irish whiskey.
Flambée to cook off the alcohol.
Add 3 tsp of vegetable stock and medicinal mushroom powder. Spoon mushroom mixture into a baking dish.
Once cooked, blend root vegetables in a food processor with remainder of the vegetable stock to make the Colcannon.
Fold in smoked haddock and cover mushrooms with Colcannon. Baked at 375 degrees Fahrenheit for 20 minutes.
Total Fat: 5.2g
Total Carbohydrates: 12.1g
Dietary Fibre: 3.3g
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