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Mushroom Stroganoff with Parsnip and Leek Purée

Mushroom Stroganoff with Parsnip and Leek Purée
4.3 15 ratings
Prep. 10 min
Total 1 h 15 min
6 portions
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Ingredients

Stroganoff
  • onions quartered
    150 g
  • garlic clove
    1
  • olive oil
    30 g
  • carrots sliced (2 mm)
    250 g
  • fine sea salt
    1 tsp
  • ground white pepper
    1 pinch
  • ground nutmeg
    1 pinch
  • tinned chopped tomatoes
    400 g
  • fresh mushrooms quartered
    200 g
  • hearts of palm, tinned drained, sliced (5 mm)
    500 g
  • soya cream
    200 g
Parnsip and Leek Purée
  • leeks thinly sliced
    250 g
  • butter
    25 g
    25 g margarine
  • rice milk
    450 g
  • parsnips cut in pieces
    1000 g
  • fine sea salt
    1 tsp
  • fresh parsley leaves chopped, for garnish

Difficulty

easy

Nutrition per 1 portion

Protein 6 g
Calories 1050 kJ / 251 kcal
Fat 16 g
Carbohydrates 22 g

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Also featured in

The Modern Vegetarian 60 Recipes
UK and Ireland

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