Vegetable stew with white beans, mushrooms and root vegetables
An everyday stew of carrots, parsnips, mushrooms and white beans simmered in tomato with thyme and finished with kale. Served with brown rice, though wheat berries or boiled potatoes work just as well. Many make the stew creamy with coconut milk or crème fraîche.
- 45 minTime
- 20 minHands-on
- 4Portions
- ≈ 28 krper portion
- 510kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 3Carrots
- 2Parsnips
- 250 gMushroom
- 1 ½ tbspOlive oil
- 1 tspThyme
- 2 tbspTomato paste
- 400 gCrushed tomatoes
- ≈ 3 dlWater
- 1 cubeVegetable stock
- 500 gWhite beans, 2 tins, drained
- 100 gKale, shredded
- to tasteSalt
- to tasteBlack pepper
- 3 ½ tbspParsley
On the side
- 2 ½ dlBrown rice
Method
- Peel and chop the onion and garlic. Peel the carrots and parsnips and cut them into 1.5 cm pieces. Slice the mushrooms.
- Heat the oil in a large casserole and fry the onion, carrots, parsnips and mushrooms for about 5 minutes, until the mushrooms have taken on some colour. Stir in the garlic, thyme and tomato paste and fry for another minute.
- Pour in the crushed tomatoes and water, crumble in the stock cube and add the rinsed beans. Bring to the boil.
- Simmer the stew, covered, for about 25 minutes, until the root vegetables are tender. Stir in the kale for the last 5 minutes. Season with salt and pepper.
- Meanwhile, cook the rice according to the packet instructions.
- Chop the parsley, scatter it over the stew and serve with the rice.
The cost is estimated from Swedish grocery prices.
