Directions

In a medium pot, add the parsnips and ¾ cup of the cashews, and cover with an inch of water. Cover the pot, turn the stove heat to high and boil it until the parsnips are fork tender, about 12 minutes.

 Meanwhile, make a shallot vinegarette. In a small bowl, whisk together the chopped shallots, balsamic vinegar, honey and soy sauce. Set it to the side.

Then, in a large sauté pan, heat 2 tablespoons of olive oil over medium heat, until it’s sizzling hot. Add the remaining ¼ cup of cashews, fresh thyme and mushrooms in a single layer (in two batches, if needed, so they don’t steam). Sear without disturbing them for about 3 minutes or until they’re nicely browned, then stir and repeat browning on the other side. Season to taste with salt and pepper. Repeat the process with any remaining mushrooms. Then, return the full batch of mushrooms to the skillet and stir to combine. Lower the heat, add the radicchio and cook until it’s slightly wilted. Pour the shallot vinaigrette over this mixture and cook for another minute, stirring well. Remove the skillet from the heat and adjust the seasonings and acidity to taste.

In the bowl of a food processor or blender, whip the Frigo® Whole Milk Ricotta Cheese. Add the parsnip mixture and mix until it’s combined. Then, with the motor running, add 1–2 tablespoons of olive oil in a thin stream and process until the mixture is smooth and creamy, adding more olive oil, if needed. Taste and add salt and pepper, as needed.

To serve, spread an even layer of whipped ricotta on a large platter or individual plates, getting close to the edges so some of it will peek out. Top it with the warm mushroom mixture and garnish it with thyme leaves. Serve warm or at room temperature.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.