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Vegetable “Meatballs” with Parsnip Puree & Tomato Broth

Adam Close, Blossom, Charleston, South Carolina - August 13th, 2014

Yields 24 2 oz. balls

Parsnip puree:

  • 1 lb. parsnips, peeled
  • 1/4 lb. unsalted butter
  • 1 cup heavy cream
  • salt
  • black pepper, freshly ground
  1. Bring 1 quart water to boil in large saucepot; add parsnips; boil 30 minutes, until they are well-cooked and fall apart easily; strain, reserving cooking liquid.

  2. Add parsnips, butter, and cream to blender; blend on high until smooth, adding reserved cooking liquid if needed; season; reserve, reserving 2 cups cooking liquid for tomato broth.

Tomato broth:

  • 4 Roma tomatoes, sliced in half
  • 1 Tbsp. olive oil
  • 2 tsps. garlic, chopped
  • salt
  • black pepper, freshly ground

Toss tomatoes with oil and garlic in mixing bowl; place on small baking dish; roast in preheated 350˚F oven until soft; remove from oven; roughly chop; add to saucepan with 2 cups reserved parsnip cooking liquid; reduce until slightly thick; season; reserve.

Meatballs and assembly:

  • 1 yellow onion, cut into small dice
  • 3 celery stalks, cut into small dice
  • 2 carrots, cut into small dice
  • 10 oz. cremini mushrooms
  • salt
  • black pepper, freshly ground
  • 2 golden beets, roasted, cooled, and grated
  • 1 3/4 cups brown rice, cooked
  • 2 Tbsps. tomato paste
  • 1 Tbsp. garlic, chopped
  • 1 Tbsp. thyme, chopped
  • 1/2 bunch parsley, chopped
  • 1 cup Parmesan, grated
  • 1/2 cup pecans, chopped
  • 1 cup panko bread crumbs
  • 3 lg. eggs

Saute onions, celery, and carrots over medium-high heat in large saucepan 5 minutes, stirring constantly; add mushrooms; cook 4 minutes; season; add beets; toss to combine; cool to room temperature; combine sautéed mixture with remaining ingredients, excluding eggs, in large mixing bowl; season; add eggs; form mixture into 2 oz. balls; place on baking dish close together, flattening the bottom so they don’t roll around; roast 20 minutes in preheated 350˚F oven; serve over parsnip puree; top with tomato broth.