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

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

Energy 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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