Parsnip Puree with Cutlets
8 lamb cutlets or 4 medium sized seitan “cutlets”, seasoned to your liking
1/2 lb. of Red Dog Farm stir-fry mix
3-4 Tbls. oil for cooking
1 lb. Red Dog Farm parsnips, peeled, thinly sliced
2 garlic cloves, minced
1 cup of half and half
2 tablespoons butter
salt and pepper to taste
To make the puree, peel and thinly slice the parsnips. Combine the parsnips, garlic, half and half and butter in a pot. Bring it to a boil and reduce heat to a simmer until the parsnips are soft. Once the parsnips are soft remove the lid and continue cooking uncovered for another 5 minutes or so. Add a dash of salt and pepper and puree the mixture.
In a heavy bottomed pan heat half of the oil over medium heat to cook your lamb or seitan. Heat another heavy bottomed pan with the remaining oil over low to medium heat to braise the stir-fry mix. Sear the cutlets or seitan in one pan while braising the greens in the other, stirring frequently to prevent burning (you may need to add a little water or turn the heat down).
To plate the meal, layer the parsnip puree on the plate, then a scoop of the braised greens and top with the cutlets.