Hearty Vegetable Stew
with cheesy crostini
Rich, hearty, warming. These are some of the words that probably spring to mind when you think about a classic comfort dish. They're also exactly the adjectives we'd use to describe this delicious vegetable stew and its accompanying cheesy crostini.
Ingredients
50 grams
Grated Cheese
(Contains Milk)
150 grams
Mushrooms
2 unit(s)
Baguette
(Contains Wheat May be present Milk, Soya)
1 unit(s)
Potatoes
2 unit(s)
Garlic
1 pack(s)
Passata
2 sachet(s)
Vegetable Stock
(Contains Celery)
5 grams
Parsley
1 unit(s)
Parsnip
1 unit(s)
Leek
5 grams
Thyme
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
to taste
Flour
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the parsnip then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Roughly chop the mushrooms.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Chop the potatoes into 2cm chunks (peeling optional).
- Peel and grate the garlic (or use a garlic press).
- Pick the thyme leaves (discard the stalks).
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, fry the mushrooms and leek until browned, 5-7 mins.
- Season with salt and pepper.
- Add parsnip, potatoes, garlic and thyme to the pot and fry for 2-3 mins.
- Stir in the veg stock powder, passata, 350ml water and 1/2 tsp sugar (double both for 4p).
- Cover and cook for 15-20 mins, until the potato and parsnip is cooked.
TIP: If you're in a hurry you can boil the water in your kettle.
- Meanwhile, roughly chop the parsley.
- Halve the baguettes lengthways. Cut each half into 4 triangles.
- Pop onto a lined baking tray and toast until golden brown, 2-3 mins.
- Once golden, remove from the oven, scatter the cheese over them and return to the oven until the cheese has melted, 1-2 mins.
TIP: Keep an eye on them so they don't burn!
- In a small bowl, mix together 1 tsp flour and 2 tsp water (double both for 4p).
- After the potato and parsnip is cooked, add to the flour-water mix to the stew. Cook for another 3-5 mins, until the stew is slightly thickened.
- Season to taste with sugar, salt and pepper.
TIP: Add a splash of water if you feel the stew has become too thick.
- Divide hearty helpings of your stew between bowls.
- Serve with the cheesy crostini on the side.
- Garnish with parsley.
