Vegan Stuffed Mushrooms With Parsley Root Purée

1. Preheat the oven to 220°F. Wash the sweet potato and pierce it with a fork evenly throughout so the sweet potato cooks evenly. Place in the oven for about 45 minutes, or until the sweet potato is very soft.
2. Meanwhile, to make the parsley root mash, peel and chop up the parsley root into small pieces. Place in a small pot with just enough water to cover the bottom, cover with a lid and simmer until nice and soft (Once it is soft, blend with an immersion blender to get a creamy consistency. Add water as needed).
3. Whilst the sweet potato and parsley root are cooking, place the wild rice with 1 1/2 cups water in a pot, bring to a boil, then reduce heat and simmer until the rice is ‘al dente’ (ie. not too soft!). The rice won’t absorb all the water, so you’ll need to strain it.
4. Once the sweet potato is done, remove the skin and mash the inside with a fork. Mix in as much fresh Thyme as you’d like.
5. Wash the mushrooms, carefully remove the stems and fill them up with the sweet potato-thyme mix. Reduce the heat in the oven to 180 degrees, and bake your stuffed mushrooms and the (washed and with lemon juice drizzled-!) green Asparagus Stalks for 10-20 minutes.
6. To assemble each dish, start by spooning the parsley root mash onto two dishes (you might want to add some Nutmeg first though!) and flattening it with the back of the spoon. Then add the wild rice on top, and follow that up with the sweet potato and Thyme stuffed mushrooms. To add the finishing touch, top the mushrooms with the tops of two Asparagus Stalks each and more fresh Thyme. Option to also add more lemon juice or lemon zest.

That’s it! You’re done. It’s really that easy. If you’d like to speed things up a bit the day of your dinner, just bake the sweet potato the night before. Then it’ll all be ready in less than 30 minutes!

For an extra ‘zing’, try tossing the Asparagus Stalks with some lemon zest (as well as the juice) before baking!