Mushroom Ragout

In a medium stockpot, add broth and wine, and allow to come to full boil. Place dried mushrooms in a medium bowl, and pour over the hot broth mixture. Cover, and allow to steep for 30 minutes. Uncover & drain. Roughly chop reconstituted mushrooms, and add to fully cooked, sauteed mushroom mixture.

Place a saute pan over medium-high heat. Add 1/4 cup olive oil and 1 tablespoon butter and allow to heat until shimmery. Add the cremini mushrooms, salt, pepper, chopped thyme and saute until just browned and fragrant. Place the mushrooms in a bowl and set aside. With saute pan on medium-high, add remaining olive oil & butter. Once shimmering, add the garlic, leeks, and season with salt and pepper. Saute leeks until reduced by three quarters. Once reduced, add sauteed & reconstituted mushrooms to the leeks. Add 1 cup of mushroom broth. Turn heat to medium, and allow the liquid to reduce, stirring occasionally. Once the broth has reduced by half, turn heat to medium-low and add remaining broth, stirring occasionally until reduced to a thick consistency.

Parsnip Puree

Place stock pot filled with water over high heat and allow to come to full boil. Add a hefty amount of kosher salt to season the water, and add the parsnips. Cook until floating, around 8-10 minutes. Remove from water, and place in blender or food processor. Add cauliflower to boiling water, and cook until floating, about 3-5 minutes. Carefully remove, and add to parsnips. Add remaining ingredients, and blend until smooth (may need to add more liquid). Add salt & pepper to taste.

Burst Tomatoes

Preheat oven to 400 degrees Fahrenheit. Place tomatoes on baking sheet. Drizzle with olive oil, salt & pepper. Allow to cook for 5 minutes, or until bursting.