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Ingredients:

• 4 large potatoes, peeled and cut into chunks
• 2 carrots cut into large chunks
• Cup of sweet potato cut in large chunks
• 1 parsnip, peeled and cut into chunks
• 1/2 Swede cut finely
• 1 cup chopped celery
• 1 cup green beans
• 2 x 400g cans tomatoes, drained
• 300 gr tin of kidney beans washed and drained
• Zest of a lemon
• 2 tsps sugar
• 3 cups vegetable stock
• Parsley
• Salt and freshly ground black pepper to taste

Method:

Place all ingredients in an earthenware casserole dish, cover and cook in moderate oven for 2 hours. This dish is ready when the vegetables are tender and the liquid has reduced to a sauce. If desired, you may thicken with a small amount of corn flour. to serve season to taste and sprinkle with fresh chopped parsley.

SERVES 4

Extra Info:

This recipe is great to make a day ahead and re-heat for a quick lunch. For extra creaminess, add a dob of yoghurt when serving.

Health Overview:

Gluten Free: yes
Added Sugar: no
Vegetarian: Yes
Vegan: Yes
Lactose Free: yes