Delish Your Dish

“Medallion Stallion”- Eggplant Medallion with Truffled Sweet Potato and Parsnip Puree (Vegan)

Ladies and Gents, I am back in action!  I’ve been recipe testing and creating a lot but just haven’t had a chance to update you all on the delish goodies that have been created in my kitchen. 

But, good things come to those who wait, so this week I’m going to do my best to make up for lost time.

What You Need:

For the Puree:

1 Large Sweet Potato (the white flesh one)

1 Medium Parsnip

1/2 Can Cannellini Beans

2 Tbsp. Earth Balance Butter (or if you’re not vegan- regular butter will do)

1/2-3/4 Cup Plain Soy Milk (or cream will do great)

*Black Truffle Salt (to taste)

Black Truffle (minced), optional

Pepper (to taste)

1. Dice the sweet potato and parsnip into 1/2” chunks and place in a pot of salted cold water**.  Bring pot to a boil and cook the vegetables until they are knife tip tender (If you stick a knife into the potato and hold it at a 45 degree angle, the potato should slip off).

2. Meanwhile, in a small saucepan, combine the butter and milk and bring just to a simmer.  Keep warm until vegetables are done cooking.

3. When the vegetables have cooked, drain the water and place the potatoes and parsnip back in the pot.  Pour the warm milk and butter mixture over the vegetables and add the white beans.  Use an immersion blender or food processor to puree the veggies and beans.  Season to taste.  Keep warm until ready to serve.

For Eggplant:

1 Small Japanese Eggplant (sliced into 3/4” rounds)

Season-All (to taste)

1. Heat a greased grill pan on a medium-high flame.  While pan is heating, season the eggplant rounds with Season-All on both sides.  Place rounds into the heated pan and allow to grill on both sides until tender.  Place on sheet tray to keep warm in the oven.

For Mushroom Sauce:

1/2 Yellow Onion (diced)

8oz Sliced Baby Bella Mushrooms

2 tsp. Minced Garlic

3/4 Cup Vegetable Stock

1/4 Marsala Wine

2 tsp. Shoyu

Salt/Pepper (to taste)

1 Tbsp. Olive Oil

1. Heat a sauce pan with olive oil on medium heat.  Once pan has come to temp, at the onions and garlic.  Saute the onions and garlic until the onions just begin to brown (be sure to keep them moving so the garlic doesn’t burn). 

2. Next, deglaze the pan with the marsala wine.  Scrape up the brown bits from the bottom of the pan too.  Add in the mushrooms and allow them to simmer in the wine until there is almost no liquid in the pan.  Then, add in the vegetable stock and shoyu.  Simmer the sauce until it reduces to almost half.  Season to taste with salt and pepper.

For Plating:

1. Fill a pastry bag or ziplock with the warm potato puree.  Pipe the puree onto the plate into nest-like shape.  Feel free to fill the nest with steamed greens or asparagus.  Top the nest with your eggplant medallion and pour the hot mushroom sauce around the potato nest.

*Truffle salt is probably one of the best investments for your pantry.  It costs a pretty penny (about $18) but it’s used so sparingly that it will last you a long time.

**You should always cook your potatoes starting in salted cold water.  If you put your potatoes in boiling water, the outside will cook a lot quicker and you’ll have a rock hard inside.