Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 2 hours
Yield: 6-8 servings

1 1/2 pounds parsnips, cleaned and brunoise
2 quarts water
Sea salt
1/2-pound maitake mushrooms, diced
4 tablespoons epazote sprigs, Mexican herb
1/2-cup peeled and blanched fava beans
1/4-cup Spanish extra-virgin olive oil

Place parsnips in a saucepan and cover with water.Simmer until the parsnips are soft, about 1 1/2 hours. The reduction of liquid will result in flavor intensity. Pass through a strainer, discard the solids and season with salt.

For each serving place two or three pieces of maitake mushrooms and a few sprigs of epazote into a small saucepan.
Cover with the hot parsnip broth and simmer for 3 minutes. Finish with 4-5 fava beans and a tablespoon of olive oil.

Simmer for 1 minute. Remove the epazote and discard.

To serve, place in a small serving bowl, and garnish with a fresh sprig of epazote.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.