Oyster Scallops on Parsnip Mash & roasted swiss chard

Delicious king oyster scallops. Topped on a creamy parsnip potato mash and roasted sweet-salty tamarind swiss chard. The natural umami aroma of mushrooms makes a lasagne taste fleshy or even replaces scallops. A wonderful round dish that combines a lot of great vegetables on one plate.




  • 8 king oyster mushrooms

  • 1 clove of garlic

  • 1 tbsp oil coconut oil or olive oil

  • Salt & pepper


  • 3 medium-big parsnips

  • 800 g potatoes

  • 1 tbsp. salted vegan butter

  • 100 ml plantbased milk

  • ½ tsp. nutmeg

  • Salt, pepper

Swiss chard:

  • 1 big red onion

  • 6 swiss chard leaves

  • 1 tsp lemon zest, lemon juice at the end

  • 1 tbsp oil

  • 4 tbsp maple syrup or coconut sugar

  • 4 tbsp tamarind sauce

  • ½ tbsp vegetable broth

  • Salt & pepper

Swiss chard


  1. For the mash: Peel the parsnips & potatoes and cook them covered in salt water for about 20-25 min. Then drain the water and let the vegetables steam out in the open pot over very low heat. Mash the potatoes and parsnips with the swirls of the hand stirrer or a masher. Add the butter, liquid and spices. If the mash is to dry just add some more milk or water. Keep warm in the pan.

  2. While the potatoes cook, wash the swiss chard and cut the white stalk into small thin pieces and the green leaves into slices. Peel the onion and cut into thin slices. In a pan, roast onion slices for about 2 minutes with 1 tbsp coconut oil. Add the white part of the swiss chard, lemon zest and the sweetener and roast with the onions for about 4 minutes by medium heat. Then add the green swiss chard leaves, the tamarind sauce and vegetable broth and let steam for about 3 minutes. 

  3. For the scallops: Use the stalk of the king oyster mushrooms and cut out 3 rings of the same size. (About 24 in total) Score lines in the surface with a pointed knife that cross over each other. Peel the garlic and chop it finely. Heat 2 tablespoons of oil in a pan and fry the garlic and mushroom slices from each side for about 1-2 minutes. Refine with some salt and pepper.

  4. Serving: Spread about 2 tablespoons of the parsnip & potato mash on a plate and spread it to a semicircle. Add the swiss chard vegetables on top and garnish everything with the oyster scallops and some lemon zest.

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Recipe by Sofia Citron 

oyster scallops