Should you’re eager to scale back your meat consumption or searching for contemporary midweek dinner concepts, a one-pot veggie meal is a straightforward strategy to pack it in.

This warming stew is stuffed with fibre, seasonal greens and takes minutes to throw collectively. The right strategy to present your self some love this month.

Elements

2 tbsp olive oil
200g carrots
200g parsnips
150g golden beetroot
100g leek
2 sprigs thyme
2 dried bay leaves
1 tbsp plain flour
Splash of worcestershire sauce
1 tbsp tomato puree
150ml pink wine
600ml vegetable inventory

Technique

1. Peel the carrots, parsnips and golden beetroot, chop into 2cm items and slice the leek into thick rounds. Warmth the oil in a big casserole dish and add the greens thyme and bay leaves. Give all the things a stir then cook dinner over a medium/low warmth for 10 minutes, stirring repeatedly.

2. Sprinkle over the flour and stir to coat the greens. Add the Worcestershire sauce, tomato puree and pink wine and cook dinner for a couple of minutes till you possibly can not odor the alcohol from the wine.

3. Pour within the inventory and cook dinner over a low warmth for half-hour or till the greens are tender and the gravy is diminished and shiny.

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