Filter
Reset
Sort ByRelevance
Rainyk
Stew with white beans
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the onions and cut into thin parts. Peel the carrot and parsnip with a peeler and cut into slices. Heat half of the olive oil in a large pan. Stir fry the onions 3-4 minutes with slices of carrot and parsnip and half of the thyme leaves.
-
Spoon the white beans with liquid through them and pour in three quarters of the amount of broth. Add some salt and freshly ground black pepper. Boil the vegetables gently in 20-25 minutes.
-
Preheat the oven to 200 ° C. Halve the tomatoes and put them with a cutting edge upwards in a baking tin. Sprinkle some salt, freshly ground black pepper and thyme and drizzle with the remaining olive oil. Put the baking tin in the oven and fry the tomatoes for 10-15 minutes.
-
Stamp onion, carrot and parsnip with the pestle to a smooth stew, add some extra broth if necessary. Serve the stew in deep plates and put the tomatoes on it.
-
25 minMain dishsweet potato, forest outing, unsalted butter, watercress, beef fillet, olive oil, garlic, fresh thyme, Guigal Côtes-du-Rhône Rouge, dijon mustard,beef tenderloin with red wine sauce and sweet potato stew with watercress
-
20 minMain disholive oil, garlic, Italian wok vegetables, tomato cubes, Spaghetti, tuna, dried Italian herbs, fresh parsley, fresh celery leaves,spaghetti with tuna and stir-fry vegetables
-
20 minMain dishpotato slices, butter or margarine, Camembert, veal steak, garden peas,veal entrecote with camembert
-
35 minMain dishonion, garlic, pied moutons (mushrooms), celeriac, water, beef broth tablet, fresh flat parsley, steak, unsalted butter, wheat flour, fresh cream, fresh pappardelle,luxury pappardelle with steak, celeriac and mushrooms
Nutrition
315Calories
Fat22% DV14g
Protein18% DV9g
Carbs10% DV30g
Loved it