1 tbsp vegetable oil
1 large onion, chopped
2 medium carrots, scrubbed, trimmed and cut into cubes
2 medium potatoes, peeled and cut into chunks
1 large parsnip, peeled and cut into cubes.
1.2 litres vegetable stock
100g green beans, trimmed and cut into 1cm lengths.
Chopped parsley to serve (optional)
No of servings: 10
Preparation time: 10 minutes
Cooking time: 10-12 minutes
1. Heat the oil in a large non stick saucepan and fry the onion, carrot, potatoes and parsnip for 5 minutes.
2. Pour in the stock, and add the bayleaves and bring to the boil. Cover and simmer for 10-15 minutes until the vegetables are nearly tender.
3. Stir in the green beans and cook for another 4-5 minutes or until all the vegetables are tender.
4. Remove the bayleaves, season with black pepper and sprinkle over some parsley. Serve at once.
Serving suggestions: Use other seasonal vegetables
such as swede or turnips, or add a little shredded cabbage or spring
greens along with the beans at the end of cooking.
Storage: Can be stored in the fridge for 24 hours, or frozen for up to 3 months.
|Of which sugars g||9.40|
|Of which saturates g||0.40|
|Portions of vegetables||2|