Veganuary – Root Vegetable Stew with Rosemary

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root vegThis recipe is taken from Allergy magazine.

Ingredients

2 medium butternut squashes

1 litre vegetable stock

1 small onion, peeled and halved

1 bay leaf

freshly ground black pepper

2 sprigs of fresh rosemary

Olive oil

2 medium leeks, washed and cut into 1 inch pieces

2 cloves garlic, peeled and thinly sliced

2 small parsnips, peeled and cut into bite-size pieces

2 x 400g tin butterbeans, drained and rinsed

Method

Peel and deseed the squash and chop into bite-size pieces.  Put half the squash into a saucepan with the vegetable stock, onion, bay leaf, salt, pepper and 1 rosemary sprig.  Bring to the boil and simmer for half an hour.

Remove the onion, bay leaf, and 1 sprig of rosemary. Puree the cooked squash and the remaining liquid until smooth.  Heat the oil in a large casserole dish and cook the leeks and garlic for 5 minutes until the leeks are beginning to soften.

Add the remaining squash and the parsnips and continue to cook for 5 minutes.  Add the remaining rosemary and season.  Add the butterbeans and the pureed squash.  Bring to the boil and simmer for 25-30 minutes or longer until the squash and parsnips are tender.

Serves 4

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