The 10th Day of Christmas - Leaping Legs

On the Tenth Day of Christmas, I made my loved ones Ten Leaping "Frog-less" Legs,

Nine Vegan Ladies' Dancers' Legs

Eight Maids' Buckets of Aqaufaba cheese

Seven bowls of Swans of swimming soup

Six Chocolate eggs

FIVE Golden Onion Rings

Four Calling non-bird pies

Three French Crescents

Two turtle candies

And a pear muffin

Ingredients for marinade:

10 parsnips, peeled and toes slit at the bottom
1/4 lemon juice
1/4 cup vegetable broth
1/8-1/4 tsp truffle oil
1/8-1/4 tsp liquid smoke
salt and pepper to taste

Directions: Marinade for 6+ hours
Roast marinaded parsnips at 400 for 30 minutes

Ingredients for sauce for parsnips and pasta:
1/4 cup vegetable broth
1 onion, diced
8 oz sliced mushrooms
4 cloves of garlic, minced
1/4 cup white balsamic vinegar
1/2 tsp red pepper flakes
2 sprigs fresh rosemary
2 TBS fresh parsley
salt and pepper to taste

Cooked 1 pound of pasta of choice according to package directions

Directions:
Saute the onions, mushrooms and garlic until soft, 3-5 minutes
Use the white balsamic to de-glaze the parsnip pan
Stir in remaining ingredients and  heat for 10 minutes

To serve:
place the parsnips over pasta and top with sauce