Mashed winter vegetable stew recipe image

Print Mashed winter vegetable stew

This simple vegetarian dish is a good way of using up whatever veg you have – the exact quantities aren't at all important. Serve with a heap of cous cous and dress with parsley, a squeeze of lemon and a little Parmesan (or vegetarian equivalent).

Ingredients

  • 2-3 tsp veg bouillon powder
  • 1 bay leaf
  • 400g potatoes, cubed
  • 400g carrots, peeled & diced
  • Sprig rosemary or thyme
  • 2 garlic cloves, chopped
  • 2-3 leeks, sliced
  • 500g sprouts or kale, shredded
  • Pinch nutmeg, grated
  • Flat leaf parsley, chopped
  • Parmesan, grated
  • Olive oil
  • Squeeze lemon juice
  • Salt & pepper

Method

  1. Put about an inch of water in the bottom of a large saucepan. Bring to the boil. Add the stock powder and the bay leaf, then the potato, carrot, thyme or rosemary and garlic. Cover and simmer until the vegetables are nearly tender, then add the leeks and the sprouts or kale. Cover again and continue cooking until all the vegetables are fairly soft.
  2. At this point the stew should have a slightly soupy consistency - add a little more water if necessary. Using a potato masher, roughly mash the vegetables. Season to taste and add the nutmeg and the parsley. Put the stew on plates or in bowls and dress each one with plenty of good oil, some grated Parmesan and a squeeze of lemon juice if you like.
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