Mushroom Stroganoff with Parsnip and Leek Purée

Stroganoff

• 150 g onions, quartered
• 1 garlic clove
• 30 g olive oil
• 250 g carrots, sliced (2 mm)
• 1 tsp fine sea salt
• 1 pinch ground white pepper
• 1 pinch ground nutmeg
• 400 g tinned chopped tomatoes
• 200 g fresh mushrooms, quartered
• 500 g hearts of palm, tinned, drained, sliced (5 mm)
• 200 g soya cream

Parnsip and Leek Purée

• 250 g leeks, thinly sliced
• 25 g butter
  ou 25 g margarine
• 450 g rice milk
• 1000 g parsnips, cut in pieces
• 1 tsp fine sea salt
• fresh parsley leaves, chopped, for garnish