4 (see hints below)
3-4 cups peeled and sliced parsnips
2-3 cups peeled and sliced carrots
2-3 Tbs finely minced peeled fresh ginger
4 large Portobello mushrooms
3-4 Tbs olive oil
2-3 Tbs soy sauce
12-16 ounces fresh baby spinach
Preheat the oven to 400 degrees and, while that's coming up to temperature, peel and cut about 4 cups of parsnips into 1/4-inch thick slices and peel and cut about 3 cups of carrots into 1/4-inch thick slices and add those to a large saute pan.
Add about 3 Tbs finely minced peeled fresh ginger, place the pan on the stovetop, add about 1-inch of water, turn the heat to high and put a lid on top.
Once the oven is hot, and the once the parsnips and carrots are going along, lay the Portobello mushrooms out on a baking tray, gill side up, and drizzle a little olive oil over the top of each one and a little soy sauce and place the tray into the preheated oven.
Turn the heat off on the carrots and parsnips when the carrots are nice and soft and keep your eye on the mushrooms, they might be done at about the same time, and take those out of the oven when they're done.
You may need to puree the carrots and parsnips in batches, depending on the size of your food processor, just scoop some vegetables and a little bit of the liquid into the processor and puree it until it's nice and smooth.
Don't add too much of the cooking water to the mixture to begin with because you want it to be nice and thick when it's done.
Once the carrots and parsnips are pureed, put the saute pan back on the stove and add about 12 - 16 ounces of baby spinach and cook that on high heat to wilt down.
Divide and serve.
You may be able to get away with a little less of the parsnips and carrots to serve four so that's why I cut back on the amounts a bit from the amounts in the video.
Add little more soy sauce to the mushroom cooking liquid and spoon that over the final dish.
Serve with a wild rice blend and/or tofu for a more complete meal.