The gluten free experiment is going well. I’m starting to feel better with a few bumps along the way but I figure that is normal. I am discovering there are some missed opportunities when searching out gluten free snacks and the like. It is not a guarantee that you will get something that tastes good. I tried a breakfast wrap at a local bagel place and the gluten free wrap could be best described as wet cardboard. Some of the tortilla chips aren’t much better. I tried one type of cracker that said right on the box how important taste was. My husband said I made quite the face trying to eat those!
I have found a couple of things I like and fortunately we’re having success at home. Otherwise I’d starve or at the very least be very cranky. And that just won’t do!
With the cooler weather settling in I was in the mood for a quick soup with a lot of flavour. Roasted mushrooms and parsnips fit the bill.
Slice up mushrooms of your choice and a few parsnips, drizzle with olive oil, and season with salt and pepper. Roast in an oven at 350F/175C until parsnips are cooked and golden.
Melt 1-2 tablespoons of butter in a saucepan and add 3-5 cloves of garlic chopped and some fresh thyme.
Once the garlic has softened add the mushrooms and parsnips.
As I was only making this for two I added 2 cups of veg bouillon and 1/2 cup of dry white wine. Bring to a simmer. Add salt and pepper if needed. Serve with fresh grated parmesan cheese.
Of course if you aren’t doing gluten free then cheesy toast would be perfect with this. 🙂