Golden veg and bean stew
Heat the oil in a large flameproof casserole. Add the onion, leeks and garlic and cook for 5 min or until softened. Add the remaining veg and potatoes and cook for 8–10 min, stirring occasionally. Add the tomato paste, stock and beans and season with black pepper. Bring to the boil, then reduce the heat and si
Ingredients

small parsnips, peeled and halved,2 carrots, peeled and sliced diagonally,470g pumpkin, peeled and cut into wedges,470g sweet potatoes, peeled and cut into thick slices,2 red peppers, seeds removed and halved,1 celeriac, peeled and cut into wedges,2tbsp olive oil

Direction

Preheat the oven to 200°C/fan 180°C/gas 6. Toss the veg with the 2tbsp oil and season with a pinch of salt and black pepper. Put into a large roasting dish and cook in the oven for 40–45 min. Remove and cool slightly, then mix in the herbs.,Whisk the dressing ingredients together and season with black pepper. Serve the roasted veg at room temperature, drizzled with the dressing.,COOK’S TIP: Try using beetroot, aubergine or onion in place of some of the veg.

Nutrition per serving
Calories
261kcal
Protein
10.2g
Fat
0
Saturates
0
Fibre
0
Suger
9.9g
Salt
1.7g
Calcium
4.2g
Carbs
0
Iron
0
Vegitable
0
Gluten
0
Dairy
0
Fruit
0
VitAMin
0
Antioxidants
0
Total Review: 0
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