Recipe Index: Wayne Nish

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Poached Maitake and Fava Beans in Parsnip Broth
with Spanish Novella Olive Oil and Epazote

Serves 6 to 8 as tasting portions

• 1 ½ pounds brunoise of cleaned and scraped wintered over parsnips
• 2 quarts water to cover sea salt to taste
• ½ pound maitake mushrooms, trimmed and washed, cut into bite-sized pieces 
• 4 tablespoons Lee Jones' micro epazote sprigs
• ½ cup Spanish novella unfiltered extra virgin olive oil
• ½ cup peeled and blanched fava beans

Place parsnips in a saucepan and cover with water. Simmer till the parsnips are soft, about 1 hour.

Pass through a strainer and discard the solids or reserve for another use. Season to taste with sea salt.

For each serving, place two or three pieces of maitake and a few sprigs of bruised epazote into a small saucepan. Cover with parsnip broth. Simmer for three minutes. Finish with a few fava beans and a tablespoon of olive oil and simmer one minute more. Remove the epazote and discard.

Place in a small serving bowl and garnish with a fresh sprig of epazote.


From Executive Chef/Co-owner of March 405 E. 58th Street (between 1st Avenue & Sutton Place) New York City. Telephone: 212-754-6272