Name: Vegetable and white bean stew
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Ingredients: 1 teaspoon olive oil; 1 small leek (200g), sliced thinly; 1 medium carrot (120g), sliced thickly; 1 shallot (25g), chopped finely; 2 clove garlic, crushed; 2 tablespoon rolled oats; 1 1/2 cup (375ml) water; 2 tablespoon coarsely chopped fresh chives; 1/2 cup (100g) canned white beans, rinsed, drained; 2 teaspoon finely grated lemon rind; 2 tablespoon sheep milk yogurt

Vegetable and white bean stew

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Serves 1

Prep

15M

Cook

45M

Total

Ingredients

1 teaspoon olive oil

1 small leek (200g), sliced thinly

1 medium carrot (120g), sliced thickly

1 shallot (25g), chopped finely

2 clove garlic, crushed

2 tablespoon rolled oats

1 1/2 cup (375ml) water

2 tablespoon coarsely chopped fresh chives

1/2 cup (100g) canned white beans, rinsed, drained

2 teaspoon finely grated lemon rind

2 tablespoon sheep milk yogurt

Method

1.Heat oil in medium saucepan; cook leek, carrot, shallot and garlic, stirring, 10 minutes. Add oats and the water; bring to a boil. Reduce heat; simmer, covered, about 15 minutes or until liquid is almost absorbed. Stir in half of the chives.

2.Mash beans with rind and yoghurt in small saucepan; cook, stirring until heated through.

3.Serve stew topped with bean mixture and remaining chives.

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Ingredients

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