Hearty Vegetable Stew
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Hearty Vegetable Stew

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.

Tags:
Family Friendly
Veggie
Allergens:
Milk
Wheat
Barley
Celery
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, Barley May be present Soya, Milk)

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

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Nutrition Values

Energy (kJ)3255 kJ
Energy (kcal)778 kcal
Fat15.1 g
of which saturates7 g
Carbohydrate134.3 g
of which sugars24.1 g
Dietary Fiber5.3 g
Protein26.5 g
Cholesterol0 mg
Salt5.7 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

Get Prepped
1
  • 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).
Brown the Veg
2
  • 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.
Simmer the Stew
3

 

  • 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.

Make the Crostini
4
  • 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!

Finishing Touches
5
  • 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.

Garnish and Serve
6
  • Divide hearty helpings of your stew between bowls.
  • Serve with the cheesy crostini on the side.
  • Garnish with parsley.
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