Recipe White Bean Stew with Crispy Roast Carrots
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Freshly Picked
Easy peasy
Entertaining
Main meals
A wholesome, hearty bean stew that fills you right up with just a little bowlful. Though if you’re craving extra carbs, it certainly can’t hurt to serve up with a slice of sourdough or garlic bread!
You will need
Serves 4
- 1 bunch white or yellow carrots, whole
- 3 tablespoons olive oil
- Big pinch of salt
- 2 tablespoons plant-based butter
- 2 white onion, diced
- 3 garlic cloves, sliced
- 1 fennel bulb, diced
- 1 yellow capsicum, diced
- 2 tins white beans (keeping the liquid from one tin)
- 150 ml vegetable stock
- 200 ml oat milk (or plant-milk of choice)
- 2 sprigs of fresh thyme
- 1 bay leaf
- 1/2 lemon, zest
- Spring onion, finely chopped (green part only)
- Lemon wedge (optional)
Recipe: Simon Toohey
Directions
-
Step 1
Preheat the oven to 200°C.
-
Step 2
Put your carrots whole in a baking dish, and drizzle with oil. Season with salt and work with your hands until the carrots are coated. Roast in the oven for approximately 20 minutes, or until the wispy tips are brown and the carrots are nicely caramelised.
-
Step 3
While the carrots are roasting, melt the butter in a pot on low heat and add the onion, garlic, fennel, capsicum, thyme, and bay leaf. Stir continuously until the onion becomes translucent.
-
Step 4
Add the beans to the pot, along with the liquid from one of the tins (this will help to thicken the stew), along with stock, milk and lemon zest, stirring to combine.
-
Step 5
With the stew simmering, pop the lid on and leave until the mixture has reduced and thickened. This should take around for 15 – 20 minutes.
-
Step 6
Serve in a bowl and top with the roasted carrots, adding spring onion and lemon zest to garnish.
Recipe: Simon Toohey
