Hello, Melissa here. This recipe is from our video “Is Fancy Food Accessible” where I try to debunk what people really mean when they call food fancy. I tried to create a dish with typically 'non-fancy' ingredients and try to transform them into something worthy of being served a Michelin Star restaurant...and here’s what I came up with.

What You'll Need

Ingredients

1. Carrot Purée (recipe below)
2. Potato Purée (recipe below)
3. Pea Purée (recipe below)
4. Browned Mushrooms (recipe below)
5. Scallions, sliced (optional)
6. Lemon slice, grilled (optional)

Carrot Purée

• 2 carrots, whole (not baby)
• 1/2 onion, chunks
• 2 cloves garlic, chopped
• 1 inch piece of ginger, roughly chopped
• olive oil
• cream, milk, or water

Potato Purée (a.k.a. Mashed Potatoes)

• 3 potatoes, peeled and cut
• 4 tbsp. salted butter
• 1/4 cup + milk or cream

Pea Purée

• 1 cup frozen peas
• 1/2 onion, diced
• 1 clove garlic

Browned Mushrooms

• 8 Mushrooms, Sliced

• 1 tbsp Salted Butter

• 1 tbsp Olive Oil

• Splash Soy Sauce

• View Image Gallery

What to Do

PREP

Carrot Purée

1. Preheat oven to 425 F.
2. Place carrots, ginger, onions, and garlic on a sheet tray. Drizzle with olive oil and toss to coat. and sprinkle with salt and pepper.
3. Roast for 15-20 minutes, or until carrots are cooked. Set aside

Potato Purée

1. Place potatoes in a pot of salted boiling water.
2. Cook until potatoes are tender. Drain water from potatoes, then return to the pot.
3. Add butter, cream, and additional salt to taste while potatoes are still hot.
4. Mix using a potato masher until creamy. Set aside.

Pea Purée

1. Heat olive oil in a pan over medium heat.
2. Sauté onions in pan, then add garlic.