Peel the parsnips, cut them into pieces and cook in lightly salted water until soft. Drain and let them steam dry briefly.
Mash the soft parsnips with the butter, soya milk and nutmeg into a creamy purée. Season with a little salt if needed.
Cut the king oyster mushrooms into thick slices. Finely dice the onion, chop the garlic and finely chop the rosemary.
Heat the olive oil in an ovenproof frying pan and fry the mushrooms over a high heat until golden brown. Add the onion, garlic and rosemary, soften briefly, then fold in the chestnuts.
Pour in the soy sauce and vegetable stock and let everything reduce until the ragout is thick and silky. Spread the parsnip purée on top and bake in the oven at 200 °C (180 °C fan) for 15–20 min, until the top is firm and lightly browned.
Serve hot and break open the crust at the table, straight from the pan.
Good to know
This is a dish for unhurried evenings. Savoury, creamy and with a golden crust that's simply comforting. Just right when you want something warm.
Swaps
Butter → ghee (contains milk); soya milk → unsweetened oat milk (mild flavour, also without refined sugar); king oyster mushrooms → chestnut mushrooms (similar fibre, usually cheaper); chestnuts → white beans (also provide protein and fibre)
Allergens
Contains soya, gluten (soy sauce) and milk (butter); depending on the stock, it may also contain celery. Usually fine for children if seasoned mildly, and fine in pregnancy with fresh, thoroughly cooked mushrooms.
