Serves 4 Hot Vegetarian Vegan
Vegetables Stew Main
Course Healthy Eating Gluten Wheat Dairy Free Eggless
tbsp Olive Oil
Large Onion, thinly sliced
Fresh Hot Fresh Vegetable Stock
tbsp Tomato Purée
and Black Pepper
Potatoes, cut into chunks
Melt the butter in a saucepan, add the onion and gently fry for 5 minutes until
soft and golden brown. Add the carrots and cook for 2
Add the stock, tomato purée, bouquet garni, salt and pepper and mix well.
Bring to the boil then cover and simmer for 10
Add the potatoes, leeks and parsnips and cook for a further 30 minutes or until
the vegetables are tender, adding extra stock or water
if it starts to dry out.
To serve - discard the bouquet garni, transfer to a warmed serving dish.
a non-vegan recipe, can be served with grated Cheddar Cheese.
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