White bean, leek and mustard casserole
Mild, mustardy and pale, with leeks that go sweet and silky. Plain food for a quiet night, best with something crusty alongside.
- Time
- 15 min, then 7 h in the slow cooker
- Serves
- 2
- Kind
- Stew
- Also
- Gluten-free
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. Drain and rinse the cannellini beans. Trim the leeks, slice them into 1 cm rounds and rinse well in a colander to remove any grit. Dice the carrot into 1 cm pieces, crush the garlic and chop the parsley leaves.
- Put the beans, leeks, carrot and garlic in the slow cooker. Stir the Dijon mustard, dried thyme and olive oil together with 200 ml of water, crumble in the stock cube, and pour it over the vegetables.
- Put the lid on and leave it on. Cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the leeks are silky and the carrot is tender.
- Just before serving, stir in the oat cream and most of the parsley. Mash a few beans against the side of the pot to thicken the sauce.
- Season with salt and plenty of black pepper, then sprinkle over the rest of the parsley and serve in bowls.
Tip Wash the leeks well after slicing, as grit hides between the layers. Leftover oat cream keeps for a few days and is good in soup.
Per portion
| Energy | 415 kcal |
| Protein | 21 g |
| Carbohydrate | 42 g |
| of which sugars | 9 g |
| Fat | 14 g |
| of which saturates | 3 g |
| Fibre | 20 g |
| Salt | 3.11 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
- cannellini beans2 tins
- leek2
- carrot1
- garlic2 cloves
- dijon mustard1 tbsp
- dried thyme1 tsp
- vegetable stock cube1
- olive oil1 tbsp
- oat cream50 ml
- parsley½ bunch
