Lowcountry Vegetarian: Blossoms Golden Beet Meatballs

• 1 pound parsnips, peeled
• 1/4 pound butter
• 1 cup heavy cream
• Salt and pepper, to taste
• 4 roma tomatoes
• 2 teaspoons garlic, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 2 golden beets, cooked and grated (see below)
• 1 3/4 cup brown rice, cooked
• 1 yellow onion, small dice
• 3 stalks celery, small dice
• 2 carrots, small dice
• 10 ounces cremini mushrooms
• 2 tablespoons tomato paste
• 1 tablepoon garlic, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 bunch fresh parsley, chopped
• 1 cup Parmesan cheese, grated
• 1/2 cup pecans, chopped
• 1 cup panko bread crumbs
• 3 whole eggs

1. Bring 1 quart of water to a boil on the stove in a large saucepot, add parsnips and boil until parsnips are well cooked and fall apart easily (about 30 minutes)
2. Strain and reserve cooking liquid for the tomato broth, then add hot parsnips, butter and cream to a blender and blend on high until smooth, adding some additional cooking liquid if needed until desired consistency is reached.
3. Season with salt and pepper and set aside until ready to serve.

parsnips, butter, heavy cream, salt, roma tomatoes, garlic, olive oil, salt, golden beets, brown rice, yellow onion, stalks celery, carrots, mushrooms, tomato paste, garlic, fresh thyme, parsley, parmesan cheese, pecans, bread crumbs, eggs

Taken from www.foodrepublic.com/recipes/lowcountry-vegetarian-blossoms-golden-beet-meatballs-recipe/ (may not work)