Parsnip and potato mash with mushrooms in herby coconut cream

Name: Parsnip and potato mash with mushrooms in herby coconut cream
Total time: 35 min
Yield: 2 servings
Cuisine: Alkaline cuisine
Ingredients: 400 g potatoes; 300 g parsnips; 300 g button mushrooms; 1 shallot; 150 ml coconut milk; 3 sprigs of thyme; 2 tbsp olive oil; Nutmeg; Salt and pepper; Parsley

Creamy parsnip and potato mash with pan-fried mushrooms in a light coconut and thyme sauce.

35 min
2 servings
warm
100% alkaline-forming

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Parsnip and potato mash with mushrooms in herby coconut cream — 2 servings, 35 minutes

Method

4 steps, 35 minutes.

Peel and dice the potatoes and parsnips and boil them in salted water for 18 minutes until tender.
Drain, let them steam dry and mash with 1 tbsp olive oil, a little of the cooking water, salt and nutmeg until creamy.
Quarter the mushrooms and fry them in 1 tbsp olive oil over a high heat until golden brown; add the shallot and thyme.
Pour in the coconut milk, let it reduce for 3 minutes, and season with salt and pepper. Serve over the mash with parsley.

Why alkaline

100%alkaline-forming ingredients, estimated using PRAL logic

Potatoes, parsnips, mushrooms and coconut are alkaline-forming or neutral — a creamy dish with no butter, cream or milk.

Experience-based model

Tip from the kitchen

The mash turns out fluffier if you use a potato masher rather than a blender.

What “alkaline” means here. Alkaline-forming and acid-forming describe how a food is classified in the acid-base table (PRAL logic) — a calculated value, not a statement about effects in the body. The 80/20 rule of thumb — 80% alkaline-forming foods, 20% good acid-forming foods — is our experience-based model from the alkaline kitchen, not a diet plan. Bathmaster, not a doctor: these recipes are cooking, not therapy. Experience-based model

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