Bean and Root Veggie Stew
Over a year ago
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Ingredients
- 2 Crushed Cloves of Garlic
- 1 Peeled &, Chopped Medium Onion
- 2 Medium Leeks
- 2 Medium Carrots
- 1 Parsnip
- ½ Kohlrabi
- 1 Potato
- 1 Tablespoon Olive Oil
- 1 Tin Tomatoes Chopped
- 500ml Water and a Vegetable Stock Cube
- 200g Cooked Butter Beans or Cannellini Beans
- 1 Tablespoon Fresh Thyme Leaves
- Pinch to taste Salt
- Pinch to taste Pepper
Accompaniment
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Description
Great with jacket potatoes or some brown rice
Method
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1
1) Pre-heat the oven to 160C
2) Heat the oil in a large pan
3) Gently saute the onion and garlic for 5 minutes
4) Wash the leeks throughly to remove any grit / earth, and slice them into slim 1 cm rings
5) Scrub the carrots and cut them into 1/2 cm chunks
6) Peel the kohlrabi, parsnip, potato and chop into 1cm cubes
7) Add the carrots, parsnip, kohlrabi and leeks to the pan
8) Add the tomatoes, tomato puree, stock cube, and thyme leaves. Mix well. Add the beans and stir
9) Pour into an oven-proof casserole dish. Cover and bake for 45 minutes, until all the vegetables are soft and the sauce has thickened
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