ingredients
- onion, roughly sliced
- celery stick, finely sliced
- garlic cloves, sliced
- smoked paprika
- dried oregano
- tomato purée
- red pesto
- veg stock
- chestnut mushrooms, chopped
- 100ml red wine
- balsamic vinegar
- tamari
- fresh thyme leaves plus extra for topping – add to your taste
- mash:
- 2-3 parsnips, depending on size (400g), peeled & cut into cubes
- 1 large or 2 small carrots – peeled & cut into cubes
- nutritional yeast
method
Slice onion and celery stick. A splash of olive in a hot pan. Add onion and celery, medium heat and fry for 8-10 minutes until very soft.
Add the garlic, paprika and oregano and stir to combine, then add the tomato purée, pesto and veg stock and simmer for 1-2 minutes.
Slice mushrooms. Add mushrooms and red wine, stir to combine and cook for a further 2-3 minutes.
Reduce the heat and simmer for 15 minutes.
Stir in the balsamic vinegar, tamari and fresh thyme leaves (to your taste) and season with salt and pepper.
Meanwhile, to make the mash, slice carrots and parsnips, boil the parsnips and carrot(s) in a saucepan of boiling water for approx. 12-15 minutes or until tender.
Drain the parsnips and carrots, add olive oil, a knob of butter, nutritional yeast, season with salt and pepper. Mash with a potato masher (or the back of a large spoon).
Serve the mushroom ragù on a bed of creamy mash with some extra thyme leaves to garnish.
thoughts
Very tasty dish.
A knob of butter added to the carrot and mushroom mash. With the butter, vegetarian dish; without a vegan dish
In the absence of a potato masher, use the back of a large spoon.
I thought too much mash. Not sufficient. Add another parsnip and carrot, or a potato.
Possibly reduce the mushrooms.
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