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VEGETABLE STEW

Joanne Iceton
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Course Main Course

Ingredients
  

  • 1 tbsp. unrefined rapeseed oil or use whatever oil you have
  • 1 leek rinsed then sliced
  • 2 carrots chopped
  • 2 celery sticks chopped
  • 350 g small new potatoes halved if large
  • 500 ml vegetable stock
  • 4 tbsp. light soy sauce
  • 400 g tin butter beans or other type
  • 100 g baby corn or use frozen or tinned sweetcorn
  • 100 g frozen or fresh broad beans
  • 350 g sliced dark leafy cabbage e.g. savoy, kale or even like I have here, brussel sprouts, halved
  • 2 tbsp. cornflour/flour
  • 3 tbsp. cold water
  • Small handful chopped parsley optional

Instructions
 

  • Wash and prepare all of the vegetables; there is no need to peel.
  • Heat a large lidded pan to medium then add the oil along with the leek, carrots, celery and potatoes. Stir, add a splash of water, cover and cook for 5 mins.
  • Add the stock, soy sauce and beans, stir cover and simmer on a low heat for 10 mins.
  • Stir in the baby corn, broad beans and cabbage then cook for a further 3 - 5 mins until the vegetables are tender.
  • Mix the cornflour with the cold water to make a paste then stir in the pan. Continue to simmer for about 5 mins until the liquid has thickened.
  • Serve garnished with the parsley.