Page title and description
- 1 head green celery, chopped
- large bunch fresh parsley, chopped
- 1 garlic clove, crushed
- 25ml olive oil
- 300g potatoes, peeled and cubed
- 570ml vegetable stock
- 200g broad beans
- salt and pepper
Prep time: 5 min
Cooking time: 40 min
Step 1Gently fry the celery, half the chopped parsley and the garlic in the oil.
Step 2Add the potatoes and all the stock, bring to the boil and then simmer over a low flame.
Step 3Cook and refresh the broad beans.
Step 4Stir the stew occasionally, you may need to add a little water or stock during cooking.
Step 5Turla is ready when the potatoes are just beginning to 'fall' i.e. they are starting to thicken the stew but are still whole.
Step 6At this stage add the broad beans and the remainder of the parsley and plenty of black pepper. Serve with crusty wholemeal bread.