Root Vegetable Stew and Cheesy Ciabatta
with Parsnip, Carrot and Potato
Our Root Vegetable Stew and Cheesy Ciabatta is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Parsnip
1
Carrot
225
Closed Cup Mushrooms
1
Baking Potato
2
Garlic Clove
90
Mature Cheddar Cheese
(Contains Milk)
2
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
28
Red Wine Stock Paste
(Contains Sulphites)
15
Vegetable Stock Paste
(Contains Celery)
30
Tomato Puree
1
Dried Rosemary
Not included in your delivery
1
Plain Flour
500
Boiling Water
½
Sugar for the Sauce
Nutritional information
Utensils
Instructions
Trim the parsnip and carrot (no need to peel), then slice both into rounds about 1cm thick.
Quarter the mushrooms. Chop the potatoes into 2cm chunks (no need to peel).
Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the potatoes, carrot, parsnip and mushrooms. Season with salt and pepper, then stir-fry until slightly tender and browned, 8-10 mins.
Meanwhile, boil a full kettle.
Grate the cheese. Halve the ciabatta and lay onto a baking tray, cut-side up.
In a measuring jug jug, whisk together the flour, red wine stock paste and vegetable stock paste. Slowly whisk in the boiling water (see pantry for amount) until smooth.
Add the tomato puree, dried rosemary and the garlic to the veg and cook until fragrant, 1 min.
Slowly stir the stock mixture into the veg until incorporated. Bring the stew up to the boil whilst stirring, then reduce the heat to medium and simmer until the veg is tender and the stew has thickened, 12-14 mins.
Season with salt, pepper and sugar (see pantry for amount). Add a splash of water if needed.
While the stew simmers, preheat your grill to high.
Lay the ciabatta onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with a little olive oil.
Top with the grated Cheddar and season with pepper.
Grill the bread on the top shelf of your oven until golden, 4-6 mins.
Share the root vegetable stew between your bowls.
Serve the cheesy bread alongside.
Enjoy!
