
Devices & Accessories
Mushroom Stroganoff with Parsnip and Leek Purée
Prep. 10 min
Total 1 h 15 min
6 portions
Ingredients
Stroganoff
-
onions quartered150 g
-
garlic clove1
-
olive oil30 g
-
carrots sliced (2 mm)250 g
-
fine sea salt1 tsp
-
ground white pepper1 pinch
-
ground nutmeg1 pinch
-
tinned chopped tomatoes400 g
-
fresh mushrooms quartered200 g
-
hearts of palm, tinned drained, sliced (5 mm)500 g
-
soya cream200 g
Parnsip and Leek Purée
-
leeks thinly sliced250 g
-
butter25 g
-
rice milk450 g
-
parsnips cut in pieces1000 g
-
fine sea salt1 tsp
-
fresh parsley leaves chopped, for garnish
Nutrition per 1 portion
Calories
251 kcal /
1050 kJ
Protein
6 g
Fat
16 g
Carbohydrates
22 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in

The Modern Vegetarian
60 Recipes
UK and Ireland
UK and Ireland
You might also like...
Mushroom Stroganoff
30 min
Creamy Vegan Broccoli and Cheese Soup
1 h 15 min
Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
45 min
Millet-stuffed Cabbage Rolls with Mushroom Sauce
1 h 40 min
Carrot and Peanut Bake
55 min
Ricotta, Mint and Courgette Lasagne
2 h
Stuffed Butternut Squash with Feta
1 h 50 min
Spelt and Kale Soup - Zuppa Di Farro e Cavolo Nero
55 min
Red Pepper and Potato Tortillas with Olive Tapenade
35 min
Marinaded Tofu with a Tomato and Aubergine Sauce
50 min
Aubergine, Courgette and Red Lentil Gratin
1 h 10 min
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
1 h