Lentil Stew with Potato Parsnip Mash | Recipes | Lee Kum Kee Home USA

Ingredients

• 1 lb. Yukon gold potatoes, peeled and cut into chunks
• 1 lb. parsnips, peeled and cut into chunks
• 2 Tbsp. olive oil
• 1 yellow onion, diced
• 8 oz. cremini mushrooms, sliced
• 8 oz. shiitake mushrooms, stemmed and sliced
• 1 tsp. Lee Kum Kee Minced Garlic
• 3 Tbsp. tomato paste
• ½ cup dry red wine
• 1 Tbsp. + 2 tsp. chopped fresh rosemary
• 6 thyme sprigs, plus add'l for garnish
• 2 cups vegetable broth
• 2 Tbsp. all purpose flour
• 1 cup cooked brown lentils
• ⅓ cup milk
• 2 Tbsp. unsalted butter
• chopped parsley, for garnish