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Butternut, bean & turnip stew
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½ x 154g pack smoked diced pancetta
2 onions, thinly sliced
1 medium butternut squash, cut into small chunks
350g turnips, cut into small wedges
400g can essential Waitrose Red Kidney Beans, drained
500ml pack Cooks’ Ingredients Vegetable Stock
145g tub Waitrose Red Chilli Pesto With Tomato
1. Heat a large shallow pan or flameproof casserole and cook the pancetta and onions for 6-8 minutes until lightly browned. Add the butternut squash and turnips and cook for about 10 minutes, stirring frequently until the vegetables are beginning to colour.
2. Stir in the beans, stock and chilli pesto and bring to a gentle simmer. Cover with a lid and cook for 15-20 minutes until the vegetables are completely tender. Serve with a steamed green vegetable or creamy mash for a more substantial meal.
Cook’s tip The pancetta gives a subtle meatiness. For a veggie version, fry veg in a little oil and flavour with smoked paprika.
Typical values per serving:
2 of your 5 a day; high in fibre.