Kategorie

Potato and Leek Stew with Parsley

Name: Potato and Leek Stew with Parsley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 700 g waxy potatoes; 2 large leeks; 1 x 400 g can cannellini beans; 1 l vegetable stock; 1 carrot; 1 medium onion; 20 g flat-leaf parsley; 1 tbsp rapeseed oil; 1/2 tsp salt; 1/4 tsp black pepper

Zusammenfassung

A mild, satisfying stew with potatoes, leeks, white beans and parsley.

Preparation

Trim leeks, halve them lengthwise and rinse between every layer to remove grit. Slice them. Peel potatoes and carrot; cut potatoes into 2 cm cubes and carrot into small dice. Dice onion. Drain and rinse beans.
Heat oil in a large pot over medium heat. Cook onion, leeks and carrot with salt for 6 minutes, stirring often, until softened but not browned. Add potatoes, stock and pepper. Bring to the boil, then reduce to a steady simmer and cook partially covered for 15 to 18 minutes, until potatoes are tender when pierced with a knife.
Stir in beans and cook 3 minutes until hot. Roughly chop parsley and stir in most of it. Taste and adjust salt and pepper. Ladle into bowls and finish with the remaining parsley.