Nigel Slater Vegetable Stew is made with broad beans, young leeks, spring onions, peas, vegetable stock, and judion beans. This easy vegetable stew recipe creates a delicious lunch or light dinner that takes about 75 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
For the stew:
- 200g broad beans
- 200g young leeks
- 80g spring onions
- 250g peas, shelled
- 1 litre vegetable stock
- 280g canned judion beans (or haricot or flageolet)
For the croutes:
- 1 small baguette
- 1 garlic clove
- 30g pine kernels
- 40g basil leaves
- 25g parmesan, finely grated (plus extra for serving)
- About 100ml olive oil (plus extra for toasts)
How To Make Nigel Slater Vegetable Stew:
- Cook the broad beans: Bring a deep pan of water to a boil. Add the broad beans and cook for 5-6 minutes until almost tender. Drain and place in cold water. If desired, pop them from their shells by squeezing gently.
- Cook the leeks and onions: Slice the leeks into thick rounds and wash them thoroughly. Thinly slice the spring onions. Warm a couple of tablespoons of olive oil in a deep pan, then add the leeks and onions. Cover with baking parchment and a lid, letting them steam without browning for about 10 minutes.
- Add peas and stock: Stir in the peas and broad beans. Pour in the vegetable stock and bring the stew to a boil. Rinse and add the canned beans, season generously with salt and black pepper, then let the stew simmer gently while you prepare the croutes.
- Make the pesto: Peel the garlic and pound it with sea salt in a mortar. Add pine kernels and basil leaves, mashing everything into a thick paste. Stir in the grated parmesan, then slowly mix in olive oil until smooth and spreadable.
- Prepare the croutes: Slice the baguette into rounds, about 2cm thick. Toast them under a hot grill until golden on both sides. Drizzle with olive oil, then spread generously with the pesto.
- Serve: Ladle the vegetable stew into bowls and top each with a basil pesto crouton. Pass extra parmesan around for serving.
Recipe Tips
- Fresh Beans are Best: Use fresh broad beans for a more vibrant flavor, but canned or frozen beans work well if you’re short on time.
- Slowly Cook the Leeks: Be sure to cook the leeks slowly with parchment over them. This method softens them without browning and keeps their sweet flavor intact.
- Rinse Canned Beans: Always rinse canned beans to remove excess salt and improve their texture in the stew.
- Make Pesto in Advance: You can prepare the basil pesto ahead of time to save time when serving. It also enhances the flavor as it sits.
- Customize the Vegetables: Feel free to add spinach, green beans, or even small potatoes for a heartier version of the stew.
How To Store & Reheat Leftovers
Storing in the Fridge: Place the stew in an airtight container and store it in the fridge for up to 3 days.
Freezing: You can freeze the stew for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container.
Reheating: Reheat the stew on the stovetop over medium heat until warmed through. Stir occasionally to ensure even heating.
Nutrition Facts
- Calories: 320
- Carbohydrates: 42g
- Protein: 12g
- Fat: 13g
- Fiber: 10g
- Sodium: 450mg
- Sugar: 6g
Try More Nigel Slater Recipes:
Nigel Slater Vegetable Stew
Description
Nigel Slater Vegetable Stew is made with broad beans, young leeks, spring onions, peas, vegetable stock, and judion beans. This easy vegetable stew recipe creates a delicious lunch or light dinner that takes about 75 minutes to prepare and can serve up to 6 people.
Ingredients
For the stew:
For the croutes:
Instructions
- Cook the broad beans: Bring a deep pan of water to a boil. Add the broad beans and cook for 5-6 minutes until almost tender. Drain and place in cold water. If desired, pop them from their shells by squeezing gently.
- Cook the leeks and onions: Slice the leeks into thick rounds and wash them thoroughly. Thinly slice the spring onions. Warm a couple of tablespoons of olive oil in a deep pan, then add the leeks and onions. Cover with baking parchment and a lid, letting them steam without browning for about 10 minutes.
- Add peas and stock: Stir in the peas and broad beans. Pour in the vegetable stock and bring the stew to a boil. Rinse and add the canned beans, season generously with salt and black pepper, then let the stew simmer gently while you prepare the croutes.
- Make the pesto: Peel the garlic and pound it with sea salt in a mortar. Add pine kernels and basil leaves, mashing everything into a thick paste. Stir in the grated parmesan, then slowly mix in olive oil until smooth and spreadable.
- Prepare the croutes: Slice the baguette into rounds, about 2cm thick. Toast them under a hot grill until golden on both sides. Drizzle with olive oil, then spread generously with the pesto.
- Serve: Ladle the vegetable stew into bowls and top each with a basil pesto crouton. Pass extra parmesan around for serving.
Notes
- Fresh Beans are Best: Use fresh broad beans for a more vibrant flavor, but canned or frozen beans work well if you’re short on time.
- Slowly Cook the Leeks: Be sure to cook the leeks slowly with parchment over them. This method softens them without browning and keeps their sweet flavor intact.
- Rinse Canned Beans: Always rinse canned beans to remove excess salt and improve their texture in the stew.
- Make Pesto in Advance: You can prepare the basil pesto ahead of time to save time when serving. It also enhances the flavor as it sits.
- Customize the Vegetables: Feel free to add spinach, green beans, or even small potatoes for a heartier version of the stew.
Nigel Slater Vegetable Stew