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parsnip amp mushroom tacos with coriander crema RECIPES


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PARSNIP & MUSHROOM TACOS WITH CORIANDER CREMA

  • Gourmet
  • Cooking Time: None
  • Preparation Time: 25min
  • Serves: 4 people
PARSNIP & MUSHROOM TACOS WITH CORIANDER CREMA

Ingredients:

Tacos

  • ½ red onion
  • 2 cups of mushrooms of your choice, chopped
  • Salt and pepper
  • 2 tsp of coconut oil or avocado oil
  • 1 cup of KOO Red Kidney Beans, drained and rinsed
  • ⅓ cup coconut milk
  • 1 clove garlic
  • 1 tsp coriander
  • ¾ cup raw parsnip, grated
  • Chilli
  • 4 tortilla
  • handful of rocket
  • juice of half lime
  • KOO Sauerkraut

Simple Guacamole

  • 2 avocados
  • Handful fresh coriander
  • 1 spring onion
  • Salt
  • Juice of half of lime

Kitchen gadgets:

Mixing bowl, food processor, frying pan, wooden spoon, sharp knife, fork

Method:

  1. Chop the onion and add to a frying pan with coconut oil or avo oil.
  2. Sautee until onions are translucent, approximately 4-5 min.
  3. Add mushrooms to the frying pan with the salt and pepper.
  4. Sautee for 5 more mins or until mushrooms start to brown.
  5. Remove from heat and set aside.
  6. To make the bean coriander crema, place kidney beans, coconut milk, garlic and coriander into food processor and process until smooth (you may need to add a splash of water to thin it out).
  7. To make the guacamole, mash avocado and add chopped coriander, finely sliced spring onion, salt and lime juice.
  8. To assemble tacos, spread thin layer of coriander crema, add mushrooms, arugula, parsnip, add guac and sauerkraut. Squeeze the lime juice on top and top with chilli.

Credit/Source:

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