ROASTED VEGGIE AND BUTTER BEAN STEW

INGREDIENTS:
600 g butternut squash, diced
500 g new potatoes, cut into chunks
200 g carrots ?, diced
200 g parsnips, diced
2 large courgettes, sliced
Olive oil
1 garlic clove, finely chopped
4 sprigs rosemary and extra for garnish
2 cans (410g) butterbeans, drained
500 ml vegetable stock
Salt and pepper

METHOD:

Preheat oven to 200 degrees C.
Put squash, potatoes, carrots, parsnips and courgettes in a bowl.
Drizzle over some olive oil and coat evenly.
Stir in the garlic and season.
Place rosemary at he bottom of casserole. Spread vegetables evenly.
Roast for 30 minutes, till lightly browned.
Remove from oven, stir in beans and stock. Cover dish with foil.
Bake for another 20-25 minutes.

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