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£10.34/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
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.
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.
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 |
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