Root vegetable stew with thyme
Swede, carrots, parsnips and potatoes slow-cooked with thyme and bay until the liquid turns to gravy. Plain, filling cold-weather food, and the kind that does well with a hunk of bread.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Peel the swede, carrots, parsnips and potatoes and cut them all into 3 cm chunks. Chop the onion finely. Drain and rinse the butter beans. Stir the stock cube into 600 ml of boiling water until dissolved.
- Warm the olive oil in a large, heavy pan over a medium heat. Add the onion with a pinch of salt and cook for 7 minutes until soft.
- Stir in the tomato purée, thyme and bay leaves and cook for 1 minute.
- Tip in all the chopped vegetables and turn them over until coated, then pour in the stock. Bring to the boil.
- Turn the heat down, put the lid on slightly ajar and simmer for 35 to 40 minutes, until the vegetables are tender and the liquid has reduced to a thick gravy.
- Add the butter beans and simmer for 5 minutes. Crush a few pieces of potato against the side of the pan to thicken the stew, take out the bay leaves and season well with salt and black pepper.
- Ladle into deep bowls.
Tip Cut everything to the same size so it cooks evenly. Leftovers thicken in the fridge, so loosen with a splash of water when reheating.
Per portion
| Energy | 492 kcal |
| Protein | 16 g |
| Carbohydrate | 78 g |
| of which sugars | 27 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Fibre | 22 g |
| Salt | 2.49 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- swede½
- carrot2
- parsnip2
- potatoes300 g
- onion1
- butter beans1 tin
- tomato purée1 tbsp
- vegetable stock cube1
- dried thyme2 tsp
- bay leaves2
- olive oil1 tbsp
