Seitan Stew with Parsnip and Mashed Potatoes

• restaurant Middelgrote uien 100 g
• AH Winterpeen 200 g
• AH Bleekselderij 120 g
• Pastinaken 400 g
• AH Italiaanse kruidenmix 20 g
• AH Terra Plantaardige margarine 50 g
• Seitan 300 g
• Tomatenpuree 70 g
• restaurant Laurie 0.4 g
• AH Merlot 300 ml
• Groentebouillonblokjes 10 g
• Bar-le-Duc Mineraalwater zonder koolzuur 150 ml
• AH Iets kruimige aardappel 1000 g
• AH Peterselie 10 g
• AH Keukenzout met jodium 2 g
• AH Zwarte peper gemalen 1 g

1. Finely chop the onion. Dice the winter carrot into half-centimeter cubes and slice the celery into thin crescents. 2. Peel the parsnip and cut it into one-centimeter pieces. 3. Tie the Italian herb mix together using kitchen twine to create a small bundle. 4. Leave a long piece of string attached to the bundle so it can be easily removed from the sauce later. 5. Melt the margarine in a roasting pan and sauté the onion, carrot, and celery for 5 minutes over medium heat. 6. Add the seitan, parsnip, tomato paste, bay leaf, and herb bundle to the pan and fry for 2 minutes. 7. Pour in the red wine, water, and the bouillon cube, then bring to a boil. Cover and simmer on low heat for 25 minutes. 8. Meanwhile, peel the potatoes, cut them into uniform pieces, and boil for 20 minutes until tender. 9. Drain the potatoes, add the remaining margarine, and mash until smooth. Season with pepper and salt if desired. 10. Finely chop the parsley, sprinkle it over the stew, and serve with the mashed potatoes.