Warming winter veggie stew
Saturday 18 January 2014
"This weekend, vegetables rule!" says Anne-Marie Minhall. "This stew is packed with goodness and flavour and is also an excellent way to use up any veg you have lying around. You can serve it together with some rice or maybe even just a couple of chunks of crusty bread and butter. Goes down a treat – enjoy – you'll need quite a big pot."
Ingredients (serves four)
2 onions, chopped
4 carrots, chopped into bite size chunks
2 large-ish parsnips, peeled and cut into chunks
2 leeks, sliced
400g sweet potato, cut into chunks
2 portobello mushrooms, sliced
3 cloves garlic, finely chopped
Few sprigs of fresh thyme
1 litre vegetable stock
Handful of parsley to garnish
Into a large casserole dish, pour a tablespoon or two of rapeseed oil and add the onions and garlic, cooking gently for around ten minutes when they should be soft and translucent.
Then into the pan go the carrots, parsnips and sweet potato. Stir everything well before pouring in the stock. Allow the mixture to come to the boil before adding the leeks, some salt and pepper and the thyme sprigs.
Leave to cook on a low heat for about 50 minutes to an hour, stirring from time to time. Fifteen minutes before the end of the cooking time, add the mushrooms.
Sprinkle with the parsley before serving.