Chef Paul Routhier’s Parsnip and Mushroom Tarts - Saltscapes Magazine

Ingredients

• 1 sheet puff pastry, thawed
• 4 parsnips, peeled, chopped
• 1 cup (250 mL) whole milk
• 1 tbsp (15 mL) butter
• ¼ cup (60 mL) grated Parmesan
• fine sea salt
• freshly ground pepper
• olive oil
• 10 button mushrooms
• pea shoots or other microgreens for garnish