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Root Vegetable Stew and Cheesy Ciabatta
Root Vegetable Stew and Cheesy Ciabatta

Root Vegetable Stew and Cheesy Ciabatta

with Parsnip, Carrot and Potato

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Our Root Vegetable Stew and Cheesy Ciabatta is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Allergens:
Milk
•Cereals containing gluten
•Sulphites

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1

Baking Potato

1

Parsnip

1

Carrot

150

Closed Cup Mushrooms

2

Garlic Clove**

1

Provencal Herbs

90

Mature Cheddar Cheese

(Contains: Milk)

2

Ciabatta

(Contains: Cereals containing gluten)

30

Tomato Puree

28

Red Wine Stock Paste

(Contains: Sulphites)

25

Sun-Dried Tomato Paste

Not included in your delivery

1

Plain Flour

500

Boiled Water for the Stock

½

Sugar

Nutritional information

Energy (kcal)625 kcal
Energy (kJ)2614 kJ
Fat20.8 g
of which saturates10.7 g
Carbohydrate90.3 g
of which sugars14.9 g
Protein24.4 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander
•Garlic Press
•Large Saucepan
•Kettle
•Baking Tray
•Grater

Instructions

Get Prepped
1

Bring a large saucepan of water with 1/2 tsp salt to the boil. Chop the potatoes into 2cm chunks (no need to peel).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. Once cooked, drain in a colander. 

Meanwhile, trim the parsnip and carrot (no need to peel), then slice both into rounds about 1cm thick. Quarter the mushrooms. 

Peel and grate the garlic (or use a garlic press).

Brown the Veg
2

Heat a drizzle of oil in a separate large saucepan on medium-high heat.

Once hot, add the carrot, parsnip and mushrooms. Add the Provencal herbs and season with salt and pepper.

Stir-fry until the veg is slightly tender and browned, 8-10 mins. 

Meanwhile, boil a full kettle.

Start your Stew
3

Grate the cheese. Halve the ciabatta.

Add the tomato puree and the garlic to the veg and cook until fragrant, 1 min.

Stir in the flour (see pantry for amount) and cook, stirring, for 3-4 mins.

Simmer and Stir
4

Slowly stir the boiled water for the stock (see pantry for amount) from your kettle into the veg until incorporated, then stir in the red wine stock paste and sun-dried tomato paste.

Bring the stew up to the boil whilst stirring, then reduce the heat to medium and simmer until the veg is tender and the stew has thickened, 12-14 mins.

When the potatoes are cooked, stir them into the stew. Season with salt, pepper and sugar (see pantry for amount). Add a splash of water if needed.

Let's Get Cheesy
5

While the stew simmers, preheat your grill to high.

Lay the ciabatta halves onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with a little olive oil. 

Top with the grated Cheddar and season with pepper. 

Grill the bread on the top shelf of your oven until golden, 4-6 mins.

Serve
6

Share the root vegetable stew between your bowls.

Serve the cheesy ciabatta alongside.

Enjoy!

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