Chef Lizzie’s hearty and wholesome vegetarian stew is the perfect recipe for wintery nights. Mashed up and combined with fresh veg, lots of lovely herbs, borlotti beans are a great way to bulk up and thicken stews as well as being a useful source of dietary fibre. Topped with a fresh parsley pesto to lift the flavours of this warming dish, and served with crusty ciabatta, this dish will nourish you from the inside out
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Closed Cup Mushrooms
Red Wine Stock Paste(ContainsSulphites)
Flat Leaf Parsley
Preheat your oven to 180°C. Remove the root and dark green top from the leek. Halve lengthways then thinly slice widthways. Trim the carrot (no need to peel), then halve lengthways and thiny slice widthways. Peel and grate the garlic (or use a garlic press). Thinly slice the closed cup mushrooms. Drain and rinse the beans in a sieve.
In a large frying pan, heat a glug of oil over a medium-high heat. Fry the carrot, leek, rosemary sprigs and bay leaf until the carrot is soft and beginning to colour, stirring occasionally, 6-8 mins. Don't forget to remove the rosemary and bay leaf before serving!
In the meantime, place the portobello mushrooms on a lined baking tray. In a small bowl mix half the grated garlic with 1 tbsp of olive oil per person and add a pinch of salt and pepper. Drizzle the oil over the mushrooms. Roast on the top shelf of your oven for 20 mins, then remove and set aside.
Add the Provencal herbs, sliced closed cup mushrooms and remaining garlic to the frying pan, stir. Cook for 3 mins, then add the beans, stock pot and water (see ingredients for amount). Stir to dissolve the stock pot, bring to the boil, then lower the heat and simmer until thickened slightly, 10-15 mins. Meanwhile, add a drizzle of olive oil and a sprinkling of salt to the top of the ciabatta, wrap in foil and warm on the middle shelf of your oven for 15 mins.
Heat a small frying pan over medium- low heat and toast the hazelnuts until lightly
coloured. Remove from the pan and roughly chop. Roughly chop the parsley (stalks and all). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks). In another small bowl, mix together the hazelnuts, half the chopped parsley and the olive oil (see ingredients for amount). Season to taste with a pinch of salt and pepper. Set aside.
Mash up some of the beans with the back of a fork to help thicken the stew. Stir in the spinach, tarragon and remaining parsley. Cover with a lid and continue cooking until the spinach has wilted, 3-5 mins. Drain any excess liquid from the portobello mushrooms and thickly slice. Thickly slice the ciabatta. Serve the stew in bowls, topped with the sliced mushrooms and parsley pesto, with the ciabatta slices on the side. Enjoy!