Waitrose and Partners
Traybake mushroom & parsnip ragù

Traybake mushroom & parsnip ragù

Use coconut cream, instead of double cream, to make this a vegan main. Serve on top of pappardelle, to 'gobble up' or else on top of brown rice or just alongside a salad.

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3 of your 5 a day
  • Serves4 (or 2 meals for 2)
  • CourseMain meal
  • Prepare20 mins
  • Cook1 hr 30 mins
  • Total time1 hr 50 mins

Please 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.


  • 30g pack Cooks’ Ingredients Porcini Mushrooms
  • 500g pack Essential Mushrooms, halved
  • 250g pack chestnut mushrooms, halved
  • 2 large onions, peeled and roughly quartered
  • 6 tbsp olive oil
  • tsp salt
  • 4 clove/s garlic, crushed
  • tsp Cooks’ Ingredients Pul Biber (or ¾ tsp chilli flakes)
  • 25g Cooks’ Ingredients White Miso Paste
  • 1 tbsp red wine vinegar
  • 500g pack Essential Parsnips, peeled and cut into 1cm chunks
  • 250ml Cooks’ Ingredients Chicken (or vegetable) Stock
  • 3 tbsp double cream
  • 20g pack tarragon, leaves roughly chopped
  • Cooked pappardelle or brown rice, to serve


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook’s tip

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


1,518kJ/ 366kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating