Parsnip and Shitake Lettuce Wraps - BioMarin PKU DSE Patient EN-GB

Ingredients

• 3 tbsp olive oil
• 1 large shallot minced (about 2 ounces)
• 1 clove garlic, minced
• 230 g parsnips, peeled and then cut into very small dice
• 115 g shitake mushrooms, stems removed and very thinly sliced
• ¼ cup water
• 1 tbsp soy sauce
• 1 tsp Tabasco®
• 8 large lettuce leaves (iceberg) Note – can be made as spring rolls with rice paper instead of lettuce for lunches.