Brown-brown dish with winter vegetables

Name: brown-brown dish with winter vegetables
Total time: 40 min
Yield: 4
Ingredients: 7 tablespoon peanut oil; 7 tablespoon olive oil; 1 winter carrot; 2 Red onion; 1 leeks; 1 little celeriac; 1 tablespoon chili powder; 1 tablespoon paprika; 150 milliliters vegetable stock; 150 milliliters herbal broth; 800 gram Brown bean; 200 gram Chestnut mushroom; 4 cut old brown bread; 2 clove garlic; 1 tablespoon fresh thyme; 2 tablespoon fresh parsley

Ingredients

7 tablespoon peanut oil
7 tablespoon olive oil
1 winter carrot
2 Red onion
1 leeks
1 little celeriac
1 tablespoon chili powder
1 tablespoon paprika

150 milliliters vegetable stock
150 milliliters herbal broth
800 gram Brown bean
200 gram Chestnut mushroom
4 cut old brown bread
2 clove garlic
1 tablespoon fresh thyme
2 tablespoon fresh parsley

Directions

Heat 4 tablespoons oil and stir fry the carrot, onion, leek and celeriac 10 minutes.
Sprinkle with chilli powder, pour in the broth and cook for 10 minutes.
Scoop the beans through and heat without cooking.
Fry the mushrooms in 1 tablespoon of oil with salt and pepper and scoop them through the dish.
Roast the bread cubes with the garlic in the rest of the oil. Sprinkle with the thyme or parsley over the bean dish.
Delicious with piccalilli and silver onions.