Bean and Root Veggie Stew

Great with jacket potatoes or some brown rice

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

Ingredients

Water And A Vegetable Stock Cube 500ml
Tin Tomatoes Chopped 1
Olive Oil 1 Tablespoon
Potato 1
Kohlrabi ½
Parsnip 1
Medium Carrots 2
Medium Leeks 2
Medium Onion 1 Peeled &amp, Chopped
Cloves Of Garlic 2 Crushed
Butter Beans Or Cannellini Beans 200g Cooked
Fresh Thyme Leaves 1 Tablespoon
Salt Pinch to taste
Pepper Pinch to taste

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