Mushroom Stroganoff with Parsnip and Leek Purée

Mushroom Stroganoff with Parsnip and Leek Purée

4.3 15 évaluation

Prép. 10min

Total 1h 15min

6 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Protides 6 g

Calories 1050 kJ / 251 kcal

Lipides 16 g

Glucides 22 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

The Modern Vegetarian 60 Recettes
Royaume-Uni et Irlande

Vous pourriez aussi aimer...

Courgette Soup with Basil and Cashew

20min

Mushroom Ragout with Steamed Leeks and Hasselback Potatoes

1h 15min

Roasted Cauliflower Soup with Chilli and Garlic Oil

1h 20min

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

45min

Lentil Moussaka

2h 20min

Tomatoes Stuffed with Mushrooms and Nuts

1h 5min

Vegetable Stroganoff

30min

Mushroom Parmentier

1h 10min

Vegan Roulades with Dumplings and Red Cabbage

2h 20min

Swiss Chard, Chickpea and Tamarind Stew

45min

Chickpea Soup with Spinach

40min

Spanish Green Lentil And Chorizo Soup

12h 45min