Pumpkin and Root Vegetable Stew
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 2hrs 30mins
-
- Serves
- 8
-
- Calories
- 299
A hearty vegetarian stew that is packed with sweet pumpkin and root vegetables. This dish is even better reheated the next day.
recipe updated Oct 22, 2020
Ingredients
-
- Onion
- 1
-
- Garlic clove
- 4
-
- Fresh chili
- 1
-
- Vegetable stock
- 250 ml
-
- Canned red kidney beans
- 800 g
-
- Fresh parsley
- 4 tablespoons
-
- Olive oil
- 4 tablespoons
-
- Pumpkin
- 1
-
- Celery stalk
- 4
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- Carrot
- 500 g
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- Parsnip
- 250 g
-
- Plum tomato
- 800 g
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- Tomato paste
- 3 tablespoons
-
- Paprika
- 2 tablespoons
-
- Bouquet garni
- 1
-
- Salt & pepper
- as needed
Tools
-
Large saucepan
Step preview
- Add olive oil to a clean large saucepan
- Heat - medium-low heat
- Add onion, garlic clove and fresh chili to the large saucepan
- Fry until softened - medium-low heat
- Add pumpkin and celery stalk to the large saucepan
- Fry gently - 10 min
- Add carrot, parsnip, plum tomato, tomato paste, paprika, vegetable stock and bouquet garni to the large saucepan
- Boil
- Reduce heat and cover
- Simmer until tender - 1 hr 30 min, low heat
- Add canned red kidney beans to the large saucepan
- Cook gently while stirring occasionally - 10 min, low heat
- Season with salt & pepper to taste
- Garnish with fresh parsley
- Serve