Mushroom Ragu with Parsnip and Carrot Mash

Name: Mushroom Ragu with Parsnip and Carrot Mash
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tbsp olive oil; 1 onion, roughly sliced; 1 celery stick, finely sliced; 4 garlic cloves, sliced; 1 tsp smoked paprika; 1 tsp dried oregano; 3 tbsp sundried tomato puree; 250ml vegetable stock; 400g mixed or wild mushrooms, chopped; 75ml red wine; 1 tbsp balsamic syrup; 1 tsp soy sauce; 3 tbsp fresh thyme leaves; sea salt and black pepper; 3 parsnips, peeled and cut into cubes; 1 carrot, cut into cubes; 2 tbsp extra virgin olive oil; 3 tbsp nutritional yeast

6 steps

Prep:20minCook:30min

All the lovely earthy flavors of wild mushrooms in a rich and smoky sauce which delivers delicious bold flavor. Spoon it over the vibrant, healthy parsnip and carrot mash for the perfect comfort dish to make your belly happy. The mushroom ragu is also delicious with pasta or crispy potatoes!

Updated at: Thu, 17 Aug 2023 01:11:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories614 kcal (31%)

Total Fat36.3 g (52%)

Carbs51.8 g (20%)

Sugars17.4 g (19%)

Protein15.3 g (31%)

Sodium1781.5 mg (89%)

Fiber12.4 g (44%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 Tbspolive oil

1 tspsmoked paprika

1 tspdried oregano

3 Tbspsundried tomato puree

250mlvegetable stock

400gmixed mushrooms

or wild, chopped

75mlred wine

1 Tbspbalsamic syrup

1 tspsoy sauce

3 Tbspfresh thyme leaves

sea salt

black pepper

for the mash

3parsnips

peeled and cut into cubes

1carrot

cut into cubes

2 Tbspextra virgin olive oil

3 Tbspnutritional yeast

Instructions

Step 1

Add the olive oil, onion, and celery to a large pan on a medium heat and fry for 8-10 minutes until very soft. Add the garlic, paprika, and oregano and stir to combine, then add the sun-dried tomato puree and stock and simmer for 1-2 minutes.

Step 2

Add the mushrooms and red wine, stir to combine and cook for a further 2-3 minutes. Reduce the heat and simmer for 15 minutes.

Step 3

Stir in the balsamic syrup, soy sauce, and fresh thyme and season with salt and pepper.

Step 4

Meanwhile, to make the mash, boil the parsnips and carrot in a saucepan of salted boiling water for 30 minutes or until tender.

Step 5

Drain the parsnips and carrot and transfer to a food processor along with the extra virgin olive oil, nutritional yeast and some salt and pepper. Blitz until smooth and creamy, adding a little water if needed for a looser texture.

Step 6

Serve the mushroom ragu on a bed of creamy mash with some thyme leaves.