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Mushroom Ragout with Steamed Leeks and Hasselback Potatoes
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Ingredients
- 2 sprigs fresh flat-leaf parsley leaves only
- 3 sprigs fresh thyme leaves only
- 500 g leeks halved lengthways then sliced (5 cm)
- 4 waxy potatoes unpeeled, medium (approx. 80 g each)
- 1 sprig fresh rosemary leaves only
- 500 g water
- 2 garlic cloves
- 1 red onion (approx. 110 g), quartered
- 20 g olive oil
- 400 g fresh mushrooms mixed (e.g. chanterelles, oyster), cut in pieces (1-2 cm)
- 50 g white wine vegan
-
1
heaped tsp vegetable stock paste, homemade vegan (see tip)
or 1 vegetable stock cube (for 0.5 l) vegan, crumbled - 100 g soy cream for cooking
- ¾ tsp fine sea salt plus extra to taste
- ½ tsp ground black pepper
- Nutrition
- per 1 portion
- Calories
- 228 kcal / 956 kJ
- Protein
- 9 g
- Fat
- 10 g
- Carbohydrates
- 20 g
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