Skip to main content Search
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
Sign up for free

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

The Modern Vegetarian 60 Recipes
UK and Ireland

You might also like...

Aubergine, Courgette and Red Lentil Gratin

4.4(86)

1 godz. 10 min

Creamy White Beans and Leeks

3.5(27)

20 min

Mushroom Stroganoff

4.3(593)

30 min

Breaded Celeriac with Herby Yoghurt Sauce

4.6(25)

1 godz.

Chickpea, Squash and Kale Stew

4.3(128)

45 min

Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

3.0(8)

1 godz. 15 min

Wintergreen Soup with Quinoa and Black Beans

4.7(26)

1 godz.

Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce

4.1(46)

45 min

Puy Lentil and Sausage Casserole

3.8(45)

45 min

Portuguese Leeks

3.9(20)

45 min

Spring Greens Soup with Beans

3.8(10)

35 min

Cream of Cauliflower and Coconut Soup

4.2(51)

40 min