VegBox Recipes

Root Veg And Bean Stew

This ragout (stew) is great because, after the initial cooking, you just bung it in the oven and get on with something else.

Although the recipe suggests using parsnip and kohlrabi, you can use it to finish off almost any leftover vegetables at the end of the week.

It's great with jacket spuds or brown rice.

Ingredients

Serves 4

1 medium onion, peeled and chopped
2 cloves garlic, peeled & crushed
2 medium leeks
2 medium carrots
1 parsnip
½ kohlrabi
1 potato
1 tablespoon olive oil
1 tin tomatoes, chopped
500ml water & a vegetable stock cube
200g butter beans or cannellini beans, cooked
1 tablespoon fresh thyme leaves
1 teaspoon yeast extract
Salt & pepper to taste

Method

Pre-heat the oven to 160C.
Heat the oil in a large pan (ideally one you can put straight in the oven).
Gently saute the onion and garlic for 5 minutes.
Wash the leeks thoroughly to remove any grit and slice into 1 cm rings.
Scrub the carrots and slice into ½ cm chunks.
Peel the kohlrabi, parsnip and potato and chop into 1cm cubes.
Add the carrots, parsnip, kohlrabi and leeks to the pan.
Add the tomatoes, tomato puree, stock cube, yeast extract and thyme leaves. Mix well. Add the beans and stir.
Pour into an oven-proof casserole dish. Cover and bake for 45 minutes, until all the vegetables are soft and the sauce has thickened.

Time From Cupboard-To-Table

About 1 hour

Notes & Variations on Root Veg And Bean Stew

Use whatever you've got left over at the end of the week - you don't have to stick to the root vegetables suggested.

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