Parmentier with mushroom and walnut ragout

Today we bring you a parmentier with mushroom and walnut ragout very easy to prepare and that you can even overtake during the weekend.

Lately Irene, Ascen and I have been given for the ragús and bolognese. We have prepared not only the most traditional recipes or versions of known cooks, we have also opted for vegan versions such as mushroom and walnut ragout that I showed you a few days ago.

With the quantities of the original recipe of the ragout, a few portions come out, so I recommend that you freeze and so you will have it ready for other occasions like today.

Today's recipe is quick because we just have to do the flavored potato parmentier but we have to be careful to defrost the ragout in time.

Do you want to know more about this parmentier with mushroom and walnut ragout?

It is a recipe totally vegan and suitable for celiacs, intolerant to eggs and lactose and cow's milk.

On the subject of the truffle don't worry, you can use natural truffle or even the black truffle that is sold in small jars. Even if you have truffled oil at home you can add a splash to the parmentier but, in this case, I would recommend that you not put the butter.

I like to take this recipe Recently made, so I don't recommend doing it in advance. Except for the ragout, which I usually already have ready. This way I make sure that in less than 30 minutes I have the recipe ready and almost effortless.

When working with potatoes make sure the class you use is the correct one. For today we need a potato that is mealy, it does not matter whether early or late. So use any of these varieties: Baraka, Desiree, Duchesse, Kennebec, Monalisa, or Spunta.

If you are very daring and you are passionate about colors you can also prepare this parmentier with the purple variety Vitelotte...seeing these images you can already imagine the result.

More information - Mushroom and walnut ragout / Violet potatoes with ginger aioli/ Spaghetti with mushroom ragout

Adapt this recipe to your Thermomix model