White Bean Stew, Roasted Broccoli & Potato Rosti
This warming butter bean and tomato stew is real plant-based comfort food! Served with golden, crisp potato rosti and charred broccoli - it's 4 of your 5-a-day too!
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Peel and grate the potatoes
Add the grated potato to the middle of a tea towel and bring the four corners together to form a ball, twist the ball and squeeze out as much of the liquid as you can
Add the squeezed potato to a bowl with 1/2 tsp [1 tsp] of salt and a pinch of pepper
Add a sheet of non-stick baking paper to a baking tray (or two!) and drizzle with vegetable oil
Add the grated potato to one side of the baking paper and shape into a rectangle (press it down hard to make it as thin as possible!)
Drizzle with vegetable oil and put the tray in the oven for 20-25 min or until golden brown and crispy – this is your potato rosti
While the potato rosti is cooking, peel and finely dice the red onion[s]
Strip the thyme leaves from their stems and chop them roughly, discard the stems
Peel and finely chop (or grate) the garlic
Heat a large wide-based pan (preferably non-stick with a matching lid), with a generous drizzle of olive oil over a medium heat
Once hot, add the chopped onion, thyme and garlic to the pan with a pinch of salt and cook for 3-4 min or until beginning to soften
Once the rosti has had 10-12 min, add the Tenderstem broccoli to the other side of the tray
Season with a pinch of salt, drizzle with olive oil and return the tray to the oven for 10-12 min further or until the broccoli is golden and tender and the rosti is cooked through
Meanwhile, cut the cherry tomatoes in half
Drain and rinse the butter beans
Add the tomato paste to the softened onion and cook for 1 min further
Add the chopped tomatoes with the red wine vinegar and reduce the heat to low
Cook, covered, for 5-6 min further or until the tomatoes have broken down to create a sauce
Once done, add the baby leaf spinach and drained butter beans to the pan with a pinch of pepper and cook, covered, for 1-2 min further or until the spinach has wilted – this is your white bean stew
Once the rosti is done, transfer it to a board and cut in half
Serve the roasted broccoli over the rosti halves
Spoon over the white bean stew
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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