I love the combination of parsnip and bay leaf; it has a nice herbaceous and earthy quality. Adding carrots to the mixture adds a pop of brightness to the plate that can enhance the presentation of a main course!
There are few things that whisper of falling leaves, more than butternut squash and comforting creamy stroganoff. This version is a vegan spin on the Russian classic dish, which replaces beef with umami filled mushrooms, and replaces noodles with squash.
