Hearty Vegetable Stew

Name: Hearty Vegetable Stew with cheesy crostini
Total time: 45 min
Yield: 2
Cuisine: Irish
Ingredients: 50 grams Grated Cheese; 1 unit(s) Carrot; 150 grams Mushrooms; 2 unit(s) Baguette; 1 unit(s) Potatoes; 2 unit(s) Garlic; 1 sachet(s) Red Wine Jus; 1 pack(s) Passata; 2 sachet(s) Vegetable Stock; 5 grams Parsley; 1 unit(s) Parsnip; to taste Salt; to taste Pepper; to taste Sugar; to taste Oil; to taste Flour; to taste Water; to taste Butter

with cheesy crostini

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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:

Family Friendly

•Eat Me First

Allergens:

Milk

•Wheat

•Barley

•Sulphites

•Celery

The quantities provided above are averages only.

Total45 minutes

Cooking Time35 minutes

DifficultyMedium

Ingredients

Serving amount

50 grams

Grated Cheese

(Contains: Milk)

1 unit(s)

Carrot

150 grams

Mushrooms

2 unit(s)

Baguette

(Contains: Wheat, Barley May be present: Soya, Milk)

1 unit(s)

Potatoes

2 unit(s)

Garlic

1 sachet(s)

Red Wine Jus

(Contains: Sulphites)

1 pack(s)

Passata

2 sachet(s)

Vegetable Stock

(Contains: Celery)

5 grams

Parsley

1 unit(s)

Parsnip

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Oil

to taste

Flour

to taste

Water

to taste

Butter

Nutrition Values

Energy (kJ)3095 kJ

Energy (kcal)740 kcal

Fat16.6 g

of which saturates7.3 g

Carbohydrate125.2 g

of which sugars21.7 g

Dietary Fiber4.6 g

Protein27.3 g

Cholesterol0 mg

Salt5.31 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

Cooking Steps

PDF

Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot and parsnip then quarter lengthways (no need to peel). Chop widthways into small pieces.
Roughly chop the mushrooms.
Roughly chop the parsley.
Peel and grate the garlic (or use a garlic press).

Place a large pot over medium-high heat with a drizzle of oil.
Once hot, fry the mushrooms, garlic and carrot until browned, 5-7 mins.
Season with salt and pepper.

Meanwhile, chop the potatoes into 2cm chunks (peeling optional).
Add parsnip and potatoes to the pot and fry for 2-3 mins.
Stir in the red wine jus, veg stock powder, passata and 350ml water (double for 4p).
Season with salt, pepper and ½ tsp sugar.
Bring to the boil then simmer until slightly reduced, 12-15 mins.

TIP: If you're in a hurry you can boil the water in your kettle.

While the stew simmers, cut the baguettes into 2cm slices.
Pop onto a lined baking tray and toast until golden brown, 8-10 mins.
Once golden, remove from the oven, scatter the cheese over the slices 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 tbsp flour and 2 tbsp water (double both for 4p).
Add to the simmering stew and cook for another 3-5 mins.
Season to taste with sugar, salt and pepper.
Stir through a knob of butter.

TIP: Add a splash of water if you feel the stew has become too thick.