Nigel Slater Vegetable Stew
Nigel Slater’s Vegetable Stew is a rustic dish featuring a medley of seasonal vegetables cooked in a lightly seasoned broth, often with herbs and olive oil. This versatile recipe can be adjusted to suit the produce you have on hand, making it an ideal go-to for healthy, comforting meals.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Stew
- Method: Simmering
- Cuisine: British
Ingredients
- Carrots: 2 large, peeled and chopped
- Potatoes: 2 medium, diced
- Zucchini (courgette): 1 large, sliced
- Leeks: 2, trimmed and chopped
- Green beans: 200g, trimmed and halved
- Tomatoes: 3 large, chopped, or 400g canned tomatoes
- Olive oil: 3 tablespoons, for cooking
- Garlic cloves: 2, minced
- Vegetable stock: 1 liter, for the broth
- Fresh thyme: 2 sprigs
- Bay leaf: 1
- Salt and pepper: To taste
- Fresh parsley: 2 tablespoons, chopped for garnish
Instructions
- Prepare the vegetables: Chop the carrots, potatoes, zucchini, leeks, and green beans into bite-sized pieces.
- Heat the olive oil: In a large pot, warm the olive oil over medium heat.
- Sauté the aromatics: Add the garlic and leeks to the pot, cooking until softened and fragrant.
- Add the vegetables: Stir in the carrots, potatoes, and green beans, coating them in the olive oil. Cook for 5 minutes, stirring occasionally.
- Incorporate the tomatoes: Add the chopped or canned tomatoes to the pot, followed by the thyme and bay leaf. Cook for another 5 minutes.
- Pour in the stock: Add the vegetable stock and bring the mixture to a gentle boil. Reduce the heat to a simmer.
- Simmer until tender: Cover the pot and cook for 25-30 minutes, or until the vegetables are tender.
- Season and serve: Remove the bay leaf and thyme sprigs, then season the stew with salt and pepper to taste. Garnish with fresh parsley before serving.
Find it online: https://britishrecipeshub.co.uk/nigel-slater-vegetable-stew/