Chicken wings with purple potato and parsnip mash and bean and mushroom vegetables

Ingredients for 1 servings:

• 2 chicken wings
• 1 tsp mustard (fig mustard)
• 1 tbsp oil
• 150 g beans, green
• 150 g mushrooms
• 1 small onion(s) or shallot
• 2 garlic cloves, crushed
• 1 tsp clarified butter
• 100 g parsnip(s)
• 150 g purple potatoes
• 1 tbsp butter
• e.g. milk
• nutmeg
• Sea salt
• pepper
• paprika
• rosemary
• 1 dashes lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Make a marinade for the chicken wings using mustard, oil, and spices (pepper, paprika, sea salt, and rosemary). Place the meat in a plastic bag, add the meat, seal the bag, and knead or shake well. Then refrigerate for at least an hour; longer is always better. After the resting time, place the meat in the oven roasting pan and roast at 160°C fan-assisted oven for about 15 minutes until crispy on both sides. In the meantime, peel and dice the parsnips and potatoes, and cook them in a pot of salted water. Drain, add the butter, nutmeg, sea salt, and lemon juice, then mash and whisk, adding enough hot milk to create a creamy yet firm purée. At the same time, clean and slice the mushrooms (I used brown ones). Cook the beans in salted water for about 8 minutes, then refresh with cold water. Sauté the mushrooms in clarified butter, add the onions and sauté briefly, then add the beans, heat through, and season the vegetables with sea salt and pepper. If you like it very spicy, you can also add the remaining marinade from the meat. Serve everything nicely and enjoy.