Root Vegetable Stew and Cheesy Ciabatta
with Parsnip, Carrot and Potato
This delicious Root Vegetable Stew and Cheesy Ciabatta has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
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.
Ingredients
1 unit(s)
Baking Potato
1 unit(s)
Parsnip
1 unit(s)
Carrot
150 grams
Closed Cup Mushrooms
2 unit(s)
Garlic Clove
1 sachet(s)
Mixed Herbs
90 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
30 grams
Tomato Puree
28 grams
Red Wine Stock Paste
(Contains Sulphites)
25 grams
Sun-Dried Tomato Paste
Not included in your delivery
450 milliliter(s)
Boiled Water for the Stock
1 tbsp
Plain Flour
½ tsp
Sugar
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil. Chop the potato into 2cm chunks (no need to peel).
When boiling, add the potato 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 1cm thick rounds. Quarter the mushrooms.
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in another large saucepan on medium-high heat.
Once hot, add the carrot, parsnip and mushrooms. Sprinkle in the mixed 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. Once boiled, pour the water into a measuring jug (see pantry for amount).
Grate the cheese. Halve the ciabatta.
Once the veg is browned, add the tomato puree and half the garlic. Cook until fragrant, 1 min.
Stir in the flour (see pantry for amount) and cook, stirring, for 3-4 mins.
Slowly stir the boiled water for the stock (see pantry for amount) into the veg, then stir in the red wine stock paste and sun-dried tomato paste. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.
Stir and bring to the boil, 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.
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.
Evenly sprinkle over the grated Cheddar and season with pepper.
Grill the ciabatta on the top shelf of your oven until golden, 4-6 mins.
Share the root vegetable stew between your bowls.
Serve the cheesy ciabatta alongside.
Enjoy!
