1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons (tablespoon) butter
1 cup cooked white rice
2 cups warm water
2 parsnips
Oil for frying
4 meatballs from beef
1/4 cup olive oil
1 cup mushrooms, sliced
3/4 cup white wine
2 tablespoons heavy cream
Salt, black pepper, and chopped parsley to taste
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons (tablespoon) butter
1 cup cooked white rice
2 cups warm water
2 parsnips
Oil for frying
4 meatballs from beef
1/4 cup olive oil
1 cup mushrooms, sliced
3/4 cup white wine
2 tablespoons heavy cream
Salt, black pepper, and chopped parsley to taste
Sauté the onion and garlic in butter
Add the cooked rice and stir for 3 minutes
Cover with water and season with salt
Simmer until the rice is tender
If necessary, add more warm water. Reserve
Meanwhile, peel the parsnips and cut them into slices
Place on a paper towel-lined plate to drain excess moisture
Heat enough oil for frying and fry the parsnip slices, draining on paper towels
Season the meat with salt and black pepper
Heat olive oil in a skillet, cooking the meat on both sides, then reserve warm
Sauté the mushrooms in the same skillet
Add white wine, heavy cream, and chopped parsley, stirring well
Serve the creme over the meat with fried parsnips and cooked rice.
