Parsnip puree with Leek and BUMI Indian Tempeh

Serves 2

Cook Time: 25-30 min

INGREDIENTS

Parsnip puree:

3 large parsnips, roughly chopped

1 medium pear, roughly chopped

Pinch of salt

1 tsp oil of choice (preferably coconut oil)

50 ml plant-based milk (preferably oat)

Caramelised onions:

2 onions, thinly sliced

Pinch of salt

2 - 3 tbsp water

Optional: fresh rosemary

Toasted walnuts:

50g walnuts roughly chopped (leave a few whole for garnish)

Pinch of salt

Nice:

3 medium leeks

Pinch of salt

1 tbsp oil

1 pack (175g) Indian BUMI tempeh

METHOD

1. For the parsnip puree, place the parsnips, pear and enough water to just cover them into a medium pot. Add the salt and bring to a simmer for 15- 20 minutes or until very soft.

2. Meanwhile, prepare the caramelised onions: heat a small pan on medium heat, add the oil, sliced onion and salt. Cook for 8 minutes, stirring frequently. Once nicely softened and starting to take on some colour, add the water, turn the heat down to low and leave it to cook for another 8 min, stirring from time to time. If you want to use the rosemary, now is the time to add it.

3. On a hot dry pan toast the walnuts with a pinch of salt, keeping them moving with a wooden spatula to avoid burning. Once toasted, transfer the walnuts to a small bowl.

4. Next, preheat a small pan to medium once pan is preheated add the BUMI tempeh. The tempeh is done when it is fragrant and slightly golden but not burnt.

5. To prepare the leeks: Add oil to a pan over medium heat. Add the leeks and salt, cook for 5 minutes or until the leeks are golden brown, stirring occasionally. Drain the parsnips and pears and, using a food processor, blend with the remaining puree ingredients until smooth.

6. To serve: First spread parsnip cream on the plate add leek, tempeh and sprinkle with toasted walnuts and the caramelised onions.

Enjoy!