Time for a little home cooking. Today it’s a very simple seasonal recipe that’s ideal as a quick midweek supper. It’s pretty healthy, yet it’s warming and filling at the same time.
Ingredients (serves 2 – 3)
- 2 medium onions, thickly sliced
- 2 medium carrots, scrubbed and diced
- 2 medium parsnips, peeled and diced
- 400ml water or vegetable stock
- 2 bay leaves
- leaves from 3 small sprigs of thyme
- 400g can of butter beans, drained and rinsed (240g drained weight)
- 2 tsp vegetable oil
- small handful chopped parsley (optional)
- Gently fry the onion in the oil over a medium to low heat until it turns translucent and starts to lightly brown.
- Add the carrots and parsnips, turning the heat down to low, and sweat for a couple of minutes to release the flavours.
- Add water/stock, bay leaves, thyme and butter beans, season, then bring to the boil and simmer gently for 20 minutes or so until the vegetables are softened.
- Check seasoning, and serve with fresh parsley scattered over the top.
This is nice served with crusty veg to mop the sauce up with, or you can bake it in the oven and add dumplings for a heartier meal. You can also substitute swede or turnip for the carrot or parsnip, depending on what’s available.