Hearty Vegetable Stew
with mushrooms and 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.
Tags:
Veggie
•Family Friendly
Allergens:
Milk
•Wheat
Total Time40 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
50 grams
Grated Cheese
(Contains Milk)
150 grams
Mushrooms
2 unit(s)
Baguette
(Contains Wheat May be present Milk, Soya)
2 unit(s)
Garlic
1 pack(s)
Passata
1 sachet(s)
Vegetable Stock
5 grams
Parsley
1 unit(s)
Parsnip
1 unit(s)
Leek
5 grams
Thyme
1 unit(s)
Sweet Potato
Not included in your delivery
½ tbsp
Flour
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Sugar
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3333 kJ
Energy (kcal)797 kcal
Fat13.2 g
of which saturates6.8 g
Carbohydrate142.3 g
of which sugars29.4 g
Dietary Fiber5.5 g
Protein27.5 g
Cholesterol0 mg
Salt4.26 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pot with Lid
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Trim the parsnip then quarter lengthways. Chop widthways into small pieces. Chop the sweet potatoes into 2cm chunks (peeling optional).
- Roughly chop the mushrooms.
- Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice.
- Peel and grate the garlic (or use a garlic press). Pick the thyme leaves (discard the stalks).
2
- Place a large pot over medium-high heat with a drizzle of oil.
- Once hot, add the mushrooms and leek.
- Fry until browned, 5-7 mins. Season with salt and pepper.
- Add the parsnip, sweet potato, garlic and thyme.
- Cook, stirring, 2-3 mins.
3
- Stir in the stock, passata, 350ml water and ½ tsp sugar (double both for 4p).
- Cover the pot and simmer until the sweet potato and parsnip are fork tender, 15-20 mins.
4
- Meanwhile, halve the baguettes lengthways. Cut each half into four equal triangles.
- Pop onto a lined baking tray and toast until golden brown, 2-3 mins.
- Once golden, remove the crostini from the oven and scatter over the cheese.
- Return to the oven until the cheese has melted, 1-2 mins.
- Roughly chop the parsley (stalks and all).
5
- In a small bowl, mix together 1 tsp flour and 2 tsp water (double both for 4p).
- Once the stew has simmered, stir the flour mixture into the stew.
- Cook until the stew is slightly thickened, another 3-5 mins.
- Season to taste with sugar, salt and pepper.
TIP: Add a splash of water if you feel the stew has become too thick.
6
- Divide hearty helpings of your stew between bowls.
- Serve with the cheesy crostini on the side.
- Garnish with a sprinkling of parsley.
