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Рецепт Rosemary-Lemon Portobello with Rutabaga-Mac Mash & Pepper Relish
by CrunchyLettuce

Rosemary-Lemon Portobello with Rutabaga-Mac Mash & Pepper Relish

This is a fun and simple meal to make for 1 or 2 people. Just double if you are making for a family.

First, I must say that the rutabaga mash is truly delish! The garlic goes well with the earthy, sweet rutabaga root. The tangy sweetness of the pepper relish balances the texture and tastes of the marinated ‘shroom.

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Подготовка: США American
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Ингредиенты

  • 1 portobello mushroom
  • the juice of 1 lemon
  • 1 Tablespoon hemp seed oil or olive oil
  • sea salt & cracked pepper to taste
  • fresh rosemary, minced (finely)
  • 1/2 rutabaga
  • 2 Tablespoons raw macadamia nut butter
  • 1 garlic clove
  • 1 Tablespoon hemp seed oil or olive oil
  • cayenne to taste
  • sea salt & cracked pepper to taste
  • small bit of fresh parsley, chopped finely

Инструкции

  1. De-stem the portobello gently, and peel the outer layer off. Removing the outer layer allows for the marinade to soak in. Slice into thin or thick layers, depending on your preference. I prefer thin slices. Finely chop (very finely, as fresh rosemary is potent!) your fresh rosemary, set aside. Mix together lemon juice, oil, salt & pepper, and the chopped rosemary. Soak your mushroom in the mixture, turning so that both sides are well coated, for up to an hour. Fifteen minutes is fine if you are rushed, the taste will be the same. Soaking longer gets the ‘shroom softer, and that’s what I aimed for in this raw dish.
  2. You’ll need a food processor for the mashed rutabaga, or a high powered blender. The skin of a rutabaga looks intimidating, but it’s easy to deal with. All you need is a vegetable peeler. And a knife. Cut your rutabaga in half, peel it, and chop it into pieces. Process this in your food processor until fine. Mix the remaining ingredients together in a small bowl. Add to the rutabaga and process until well blended and fluffy. You’ve got raw rutabaga-mac mash!