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Creamy Mushroom & Bacon Ragu with Roasted Root Veg

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Ingredients

1 500ml bottle cream
250gms White button mushrooms sliced
250gm Packet streaky Bacon chopped into 1cm pieces
1 White onion chopped
5 Yams
1 Parsnip
1 Potatoes
1 Carrot
Bunch Fresh Chives
Oil
2 Tbsp Honey

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Creamy Mushroom & Bacon Ragu with Roasted Root Veg

  • Medium

Ingredients

Directions

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Steps

1
Done

Chop onions in Easy pull, sauté with oil till soft, increase heat and add bacon, fry fast till it gets a little colour then add slice mushrooms and fry fast until all moisture has gone from the pan, then add cream and simmer for 40 mins stirring occasionally till reduced by at least half and is nice and thick.

2
Done

Chop veg into similar sizes, place on Tala roasting pan, season with salt, pepper and oil, then roast in hot oven 180deg for 25 – 30 mins, remove from oven, turn the veg and drizzle with honey, then pop back in oven for 5mins so the honey can caramelise the veg.

3
Done

To serve place the root veg on a plate, Ragu on top and scatter chopped chives.

4
Done

Options to serve – put Ragu on pasta, baked potatoes, chicken or just eat with a spoon .

Add a splash of brandy or white wine when frying the mushrooms, then serve on perfectly cooked steak with a green salad for a fancy spin on a proper grown up dinner.

The Cafe

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