Waitrose and Partners
Traybake mushroom & parsnip ragù

Traybake mushroom & parsnip ragù

Use coconut cream, instead of double cream, to make this a vegan main. Serve on top of pappardelle, to 'gobble up' or else on top of brown rice or just alongside a salad.

5 out of 5 stars(1) Rate this recipe
3 of your 5 a day
  • Serves4 (or 2 meals for 2)
  • CourseMain meal
  • Prepare20 mins
  • Cook1 hr 30 mins
  • Total time1 hr 50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 30g pack Cooks’ Ingredients Porcini Mushrooms
  • 500g pack Essential Mushrooms, halved
  • 250g pack chestnut mushrooms, halved
  • 2 large onions, peeled and roughly quartered
  • 6 tbsp olive oil
  • tsp salt
  • 4 clove/s garlic, crushed
  • tsp Cooks’ Ingredients Pul Biber (or ¾ tsp chilli flakes)
  • 25g Cooks’ Ingredients White Miso Paste
  • 1 tbsp red wine vinegar
  • 500g pack Essential Parsnips, peeled and cut into 1cm chunks
  • 250ml Cooks’ Ingredients Chicken (or vegetable) Stock
  • 3 tbsp double cream
  • 20g pack tarragon, leaves roughly chopped
  • Cooked pappardelle or brown rice, to serve

Method

  1. Preheat the oven to 190ºC, gas mark 5. In separate batches, add the dried and fresh mushrooms to a food processor and pulse a few times. They should be cut small but not turned to mush. Transfer to a large bowl, then repeat with the onions, which need to be cut small without the mixture becoming uniform.

  2. Add the onions to the bowl with the mushrooms, oil and 11/2 tsp salt. Mix well to combine, then spread out on a large, high-sided baking tray. Bake for 40 minutes, stirring halfway, until the mushrooms take on some colour and begin to crisp at the edges of the tray.

  3. Meanwhile, add the garlic, pul biber, miso, vinegar and parsnips to the same large bowl (no need to wash it), along with ¼ tsp salt. Mix to combine and set aside.

  4. Lower the oven temperature to 180ºC, gas mark 4 and, when the mushrooms and onions have been cooking for 40 minutes, add the parsnip mixture to the tray. Stir to combine, pour over the stock, then seal the tray with foil. Bake for 35-45 minutes more, or until the parsnips are tender, then remove the foil. Stir in the cream and most of the tarragon and return to the oven for a final 5 minutes, uncovered. Serve, on pappardelle or brown rice, sprinkled with more tarragon.

Cook’s tip

Once cooked, portion off half to freeze for up to 1 month for a future meal. Defrost and heat through until piping hot before serving.

Nutritional

Typical values per serving (ragù only) when made using specific products in recipe

Energy

1,518kJ/ 366kcals

Fat

25g

Saturated Fat

6.4g

Carbohydrates

22g

Sugars

11g

Fibre

10g

Protein

9g

Salt

2.9g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating