Mushroom & chestnut ragu with pappardelle
A deep autumn ragu of mixed mushrooms and chestnuts over ribbons of pappardelle.
Jerusalem artichoke & apple prebiotic slaw
A crunchy slaw of sunchokes, apple, cabbage and yogurt-kefir dressing.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Toss the artichokes and apple in lemon as you cut them.
- Step 2
Whisk kefir, yogurt, mustard and any remaining lemon.
- Step 3
Toss everything; season well.
- Step 4
Top with seeds and chives. Start with small portions if new to sunchokes.
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Nutrition per serving
| Calories | 130 kcal |
|---|---|
| Protein | 5g |
| Carbohydrates | 16g |
| – of which sugars | 10g |
| Fibre | 5g |
| Fat | 5g |
| – of which saturates | 1.5g |
| – of which omega-3 | 0.1g |
| Calcium | 110mg |
| Iron | 0.9mg |
| Salt | 0.3g |
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