Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote

Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote

Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote

By Food Network
2 hours 45 minutes

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Details
  • Servings:   8
  • Calories:   143
  • Protein:   3g
  •  
  • Fiber:   7g
  • Sugar:   6g
  • Carb Total:   14g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   8g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   soup
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Cuisine
  • mediterranean
Comments
Ingredients
  • 1 1/2 pounds parsnips, cleaned and brunoise
  • 2 quarts water
  • Sea salt
  • 1/2 pound maitake mushrooms, diced
  • 4 tablespoons epazote sprigs, Mexican herb
  • 1/2 cup peeled and blanched fava beans
  • 1/4 cup Spanish extra-virgin olive oil
Instructions

Poached Maitake Mushrooms and Fava Beans in Parsnip Broth with Spanish Olive Oil and Epazote serves 8 original recipe by Food Network.

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