Bean and Root Veggie Stew Recipe at MyDish

Bean and Root Veggie Stew

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Method

  • 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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    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

    By Views 1278  Added Thu Oct 9 2008


    Great with jacket potatoes or some brown rice

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