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Mushroom Wellington, Mushroom Gravy, Crispy New Potatoes and Maple-glazed Carrots
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Ingredients
Potatoes
- 800 g water hot
- 900 g new potatoes
Mushroom Wellington
- 2 Tbsp olive oil plus 40 g
- 4 portobello mushrooms
- 600 g carrots peeled, cut in batons (7 cm long)
- 600 g onions quartered
- 2 tsp salt
- 1 tsp ground black pepper
- 10 g fresh thyme leaves
Maple-glazed Carrots
- 4 Tbsp olive oil
- 4 Tbsp maple syrup
- 4 tsp wholegrain mustard
- 1 tsp salt
- 2 pinches ground black pepper
Smashed Crispy New Potatoes and Mushroom Wellington
- 300 g fresh baby spinach
- 3 Tbsp olive oil
- 1 Tbsp coarse sea salt
- 1 tsp ground black pepper
- 1 sheet puff pastry, ready-rolled (vegan)
- 1 Tbsp Dijon mustard
- 1 pinch salt or to taste
- 1 pinch ground black pepper or to taste
- 1 Tbsp dairy-free milk of choice
- 1 tsp neutral oil (e.g. peanut oil)
- 1 tsp maple syrup
Creamy Mushroom Gravy
- 1 tsp olive oil
- 1 garlic clove
- 100 g shallots halved
- 300 g chestnut mushrooms thinly sliced
- 1 tsp dried rosemary
- 1 tsp salt
- 1 pinch ground black pepper
- 120 g dry white wine
- 1 tsp Dijon mustard
- 250 g dairy-free cream
- Nutrition
- per 1 portion
- Calories
- 752 kcal / 3146 kJ
- Protein
- 13 g
- Fat
- 40 g
- Carbohydrates
- 85 g
- Fibre
- 12 g
- Saturated Fat
- 9 g
- Sodium
- 2791 mg
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