Fill yourself up without spending a fortune with this tasty stew, lovely when served with crusty bread.
Make your way to your seven-a-day with this inexpensive stew. This recipe for root vegetable and spinach stew serves four people, so why not bring your friends together for right ol’ stew down?
1 Medium swede
6 Salad (boiling) potatoes
3 Large carrots
2 Medium parsnips
3 Garlic cloves
2 Small onions
2 ‘Blocks’ frozen spinach, or two handfuls of fresh spinach
1.7 ltrs Vegetable stock
Salt, to taste
Pepper, to taste
1tbsp. Dried mixed herbs
1tsp. Light brown sugar
1tsp. Lemon juice
Thinly slice onions and fry until soft in a heavy-based saucepan, adding the salt, pepper and sugar. Once it becomes soft and start turning brown, add your mixed herbs. Peel and crush the garlic cloves, or slice into halves. Add garlic to pan, mixing it in with the onions.
Thinly slice – to 5mm – the potatoes, swede, carrots and parsnips.
Once your stock is prepared, first add vegetables to the pan and briefly coat with onion and garlic mix. Add stock and bring stew to the boil. Once boiling, turn the heat down and allow to simmer for 25 minutes. Five minutes before serving add your spinach and allow to wilt – or defrost, if using frozen.
Serve piping hot – be careful not to be too eager, don’t want to burn your tongue now, do you? Butter some bread for dipping, and enjoy the fruits of your labour!
A Personal Touch…
Experiment with flavours by adding different herbs, such as fresh rosemary or fennel.
— Lara Stace, Correspondent (Food)
Image Courtesy: Tom Ipri (www.flickr.com/photos/tomspix/6866727759/), Licensed under the Creative Commons Attribution-Share Alike 4.0 International | Flickr
Image Courtesy: ©Lara Stace