Mushroom, split pea and red wine ragu with mashed potato and charred Brussels sprouts

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Agria potatoes
Couple
All
Family
All
Onion
Couple
1
Family
2
Garlic
Couple
3 cloves
Family
5 cloves
Brown mushrooms
Couple
1 bag
Family
1 bag
Red wine tomato paste
Couple
1 pottle
Family
1 pottle
Tomatoes
Couple
1 tin
Family
2 tins
Red split peas
Couple
1 bag
Family
1 bag
Water
Couple
3/4 tin
Family
1 1/2 tins
Spinach
Couple
1 small bunch
Family
1 bunch
Brussels sprouts
Couple
1 bag
Family
1 bag
Plant milk^
Couple
1/2 cup
Family
3/4 cup
Plant butter or margarine^
Couple
1 Tbsp
Family
1 1/2 Tbsp

If you need an excuse to open a bottle of red wine, this dish would go wonderfully with one. Use a splash in the ragu before you add the tinned tomatoes.

Don’t cut the potatoes too small. The smaller they are the more water they absorb resulting in less creamy mash.

^denotes a staple item, not supplied by Green Dinner Table.

Instructions

1

Peel the potatoes and cut into large chunks (roughly golf ball sized).

Place in a pot of cold water with a big pinch of salt. Bring to a boil, then simmer for 20 to 25 minutes, until fully cooked.

2

While the potatoes are cooking, prepare the red split pea ragu.

Dice the onion.

Mince the garlic.

Wash, pat dry, then slice the mushrooms.

In a medium (or large) pot, cook the onion in a little oil for about 2 minutes. Add the garlic and cook for another 30 seconds. Add the sliced mushrooms and red wine tomato paste, along with a pinch of salt. Fry for a few minutes, then add the tinned tomatoes, red split peas, and water.

3

Reduce the heat on the ragu.

Remove the spinach leaves from the stalk (a few cms of the stalk is fine), wash well and roughly chop.

If the ragu is looking dry, add a little more water.

Add the spinach and cook for another 10 to 15 minutes, until the split peas are fully cooked.

4

Cut the Brussels sprouts in half and thinly slice.

Once the potatoes are cooked, strain and return to the pot. Allow to steam uncovered for a minute or so, as this removes any excess water and allows for a creamier mash.

Add the plant milk and margarine with a pinch of salt, then mash. Add more milk or margarine, if you’re inclined. Keep warm.

5

Heat a large fry pan to medium-high heat with a good splash of oil. Fry the Brussels sprouts for 3 to 4 minutes, stirring regularly. Season with salt and a crack of black pepper.

6

Taste the ragu, and add more salt or water, if needed.

Serve mash, with a side of shredded sprouts and topped with ragu.



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