Restaurants›T. Cook's at Royal Palms Resort & Spa›Parsnip Ossa Bucco Recipe

Parsnip Ossa Bucco Recipe

Inspired by T. Cook's at Royal Palms Resort & Spa
Time1h
Serves4

Vegan Demi, Caramelized Onions, Parsnip Puree, Roasted Carrot, Rosemary Potato

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Parsnip Puree

Peel and chop parsnips, then boil them in vegetable broth until tender (about 15-20 minutes). Drain and blend until smooth. Set aside.

2

Caramelize the Onions

Slice onions thinly and heat 2 tablespoons of olive oil in a pan over medium heat. Add onions, sprinkle with salt, and cook, stirring occasionally, until caramelized (about 20-25 minutes).

3

Roast the Carrots and Potatoes

Preheat oven to 400°F (200°C). Chop carrots and potatoes into bite-sized pieces. Toss with 2 tablespoons of olive oil, rosemary, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

4

Make the Vegan Demi

In a saucepan, heat remaining olive oil over medium heat. Add minced garlic and cook for 1 minute. Stir in soy sauce, maple syrup, and vegetable broth. Bring to a simmer and reduce for about 10 minutes. Season with salt and black pepper.

5

Plate the Dish

On each plate, spread a generous amount of parsnip puree, top with caramelized onions, and arrange roasted carrots and potatoes around. Drizzle with vegan demi before serving.