Irish-style potato, leek and white bean stew
Root vegetables, white beans and bay in a plain, soft stew. Food for a wet night, with soda bread if you have it.
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Scrub the potatoes and cut into 3 cm chunks, leaving the skins on. Slice the carrots and parsnip into thick rounds, slice the leek into 1.5 cm rounds and rinse it well, and cut the onion into chunky wedges. Drain and rinse the cannellini beans. Chop the parsley.
- Put the potatoes, carrots, parsnip, leek, onion and beans in the slow cooker. Add the bay leaves and olive oil, crumble in the stock cube, pour in 300 ml of water and stir.
- Put the lid on and leave it on. Cook on low for 7 to 8 hours or on high for 4 hours, until all the vegetables are completely tender and the liquid has turned into a light, starchy gravy.
- Remove the bay leaves. Crush a few of the potatoes and beans against the side of the pot to thicken the gravy.
- Season generously with salt and black pepper, stir in most of the parsley and serve in deep bowls with the rest on top.
Tip Cut everything to a similar size so it softens at the same pace. Any leftover stew thickens in the fridge, so add a splash of water when reheating.
Per portion
| Energy | 509 kcal |
| Protein | 17 g |
| Carbohydrate | 80 g |
| of which sugars | 18 g |
| Fat | 10 g |
| of which saturates | 2 g |
| Fibre | 21 g |
| Salt | 2.46 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- potatoes500 g
- carrot2
- parsnip1
- leek1
- onion1
- cannellini beans1 tin
- bay leaves2
- vegetable stock cube1
- olive oil1 tbsp
- parsley½ bunch
