Featured/ Gluten-Free/ Main Dishes/ Vegan

mushroom and chestnut ragout with parsnip puree

mushroom and chestnut ragout with parsnip puree

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A rich and beautifully flavoured mushroom and chestnut ragout, complemented by a smooth, sage-infused parsnip puree.


1 onion, finely chopped
2 cloves garlic, finely chopped
200 g button mushrooms, cleaned
180 g chestnuts
250 g butternut squash, peeled and cut into roughly 2 cm cubes
2 carrots, approx 125 g, peeled and cut diagonally into ½ cm slices
2 sticks celery, sliced
1 x can chopped organic tomatoes
1 tsp buckwheat flour
250 ml red wine
2 sprigs fresh rosemary
1 tsp ground cumin
1 tsp dried thyme
1 tsp fennel seeds
pinch cinnamon
1 tsp sea salt
2 tbsp olive oil

for the puree

600 g parsnips, peeled and cut into chunks
150 ml olive oil
50 ml vegetable stock
12 fresh sage leaves
1 tsp sea salt
1 tsp freshly ground black pepper


View the full recipe at The Circus Gardener’s Kitchen →

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