Root Veg and Guinness stew with KerryGold Butter'd Bread
with carrot and parsnip- Milk
- Barley
- Wheat
- Egg
- Milk
- Oats
- Rye
- Soya
- May contain traces of allergens
Ingredients
2 unit(s)
Carrot
2 unit(s)
Parsnip
1 unit(s)
Onion
2 unit(s)
Garlic
2 sachet(s)
Vegetable Stock
1 tin(s)
Tomato Paste
5 grams
Thyme
1 pack(s)
Butter
(Contains: Milk)
4 slice(s)
Country Style Sliced Bread
(Contains: Barley, Wheat May be present: Egg, Milk, Oats, Rye, Soya)
5 grams
Parsley
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Flour
Nutrition Values
Utensils
Cooking steps
Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.
Trim and peel the carrots, then half lengthways.Chop widthways into chunks. Trim and peel the Parsnips, then half lengthways.Chop widthways into chunks.
Pick the thyme leaves and roughly chop (discard the stalks). Roughly chop the parsley (stalks and all).
Place a large pot over medium-high heat with a drizzle of oil. Once hot, add the onion and a generous sprinkle of flour and cook for 4-5 mins. Add the garlic and cook for 1-2 mins till fragrant. Add the thyme and tomato paste and cook for another 1-2 mins. Season with salt and pepper.
Add the veg stock, Guinness stock paste and 600ml water (Per 2P). Bring to a simmer and reduce the liquid by half 25-30 mins. Season to taste with salt and pepper. While the stew cooks butter the bread with the KerryGold Butter.
Divide the stew between two bowls and serve the bread alongside. Top the stew with the parsley.
