Written By: Nina Goffi

The best part about this recipe is that the portobello caps and parsnips cook at the EXACT amount of time at the EXACT same temperature in the oven. When does that ever happen? It must be fate! Spare your local brunch spot wait and make this classic at home. Eating fries for breakfast in your pajamas? Need I tempt you more?

Portobello “Steak” and Parsnip Frites

Ingredients:

“Steak”:

Portobello Mushroom caps, de-stemmed

Olive Oil

Balsamic Vinegar

Shallots (1 per cap, sliced)

Garlic Cloves (1 per cap, minced)

Pinch Sea Salt

Pinch Black Pepper

Frites:

Parsnips, cut into thin strips

Olive Oil

Pinch Sea Salt

Parsley, chopped (to garnish)

I specifically left out measurements for this recipe. A brunch appetite is a funny thing – maybe you’re looking for a lighter meal (1 cap, handful of fries), maybe you’ve been out drinking the night before and need an epic vegan hangover plate(s) (2 caps, heaps of fries, plus a prayer). Since you’re cutting the parsnips into fry shapes, it’s easy to adjust based on appetite and guest size – for all “wet” ingredients, measure as a “drizzle” - enough to lightly coat the product you’re working with.

Instructions:

1. Preheat oven to 400 degrees before you prep veggies.

2. Clean the mushroom caps with a damp paper towel or cloth and remove stems. Add to a mixing bowl with all listed ingredients to marinate while you prep the parsnips.

3. Scrub your parsnips and peel (option to keep peels on if preferred). Cut into thin strips. Toss the parsnips with a drizzle of olive oil and salt.

4. Line two baking sheets with parchment paper. Add the caps gill side up to one pan, and the parsnips spread out with ample room from one another on the other. Place both pans in the oven (parsnips on bottom rack, portobello caps on top).

5. Bake for 25 minutes, flipping both products halfway through. Parsnips should be golden brown, and portobello caps will have flattened and shrunk.

6. Sprinkle the frites with fresh parsley. Slice the portobello caps into thin strips and arrange on a plate. Snuggle up on the couch with a cup of joe and your sweeties (or the flix’), and enjoy!

Nina Goffi is a book designer by day, yoga instructor by night. She is the Co-Creator of Sunset Yoga BK, an outdoor community based yoga collective and is diving mouth first into food blogdom after snapping her healthy meals on @OpenTabBrooklyn. She balances office life with a passion for all things crunchy, green, and nourishing. You can find her lip syncing to Kanye on the Q and offering Kombucha scobys to strangers.

Follow her on instagram @opentabbrooklyn