Serves 2

• 1 lb Parsnips, peeled and cubed
• 1 bunch Broccoli Rabe
• 8 oz Mushrooms, sliced
• 1 Garlic clove, minced
• 2 Tbsps Butter or Ghee
• ½  cup Heavy Cream or Coconut Cream
• ¼ tsp Nutmeg
• ¼ cup Red Wine
• Salt & Pepper

Bring a large pot of water to a boil and blanch broccoli rabe for 1 minutes. Toss with olive oil, salt and pepper.  Place the place parsnips in a medium saucepan with just enough water to cover them. Boil until very tender, about 20 minutes; then drain. Mash the parsnips with 1 tablespoon butter and ¼ cup cream. Season with salt, pepper and nutmeg to taste. Melt 1 tablespoon butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Add in red wine to deglaze the pan; sautée a couple more minutes until liquid is evaporated.

Stir in ¼ cup cream, season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.

Serve mushroom sauce over mashed parsnips with blanched broccoli rabe.