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Ingredients
500g Essential Leeks, trimmed and thickly sliced
2 clove/s garlic (large), finely chopped
1 unwaxed lemon, zest of all, 2 tbsp juice
2 x 400g cans Essential Cannellini Beans, drained and rinsed
300ml Cooks’ Ingredients Vegetable Stock
200g frozen peas, defrosted
1/2 x 25g pack basil, stalks and leaves separated and finely chopped
4 tbsp half fat crème fraîche
Crusty wholegrain bread, to serve
Method
Put the leeks in a large, microwave-safe bowl. Drizzle over the oil, season, then stir to coat in the oil. Microwave on high for 2 minutes, uncovered, then cover with a plate and microwave for a further 2 minutes. Stir well, add 1 chopped garlic clove and the lemon juice, cover again and microwave for 3 minutes on high.
Stir the drained beans, vegetable stock, peas and finely chopped basil stalks into the leek mixture. Cover and microwave on high for 3 minutes. Uncover and gently stir in 3 tbsp crème fraîche; season.
Meanwhile, to make the gremolata, combine the chopped basil leaves with the lemon zest and remaining chopped garlic. Divide the stew between bowls, top with the gremolata, a little crème fraîche and an extra 1 tsp olive oil per bowl, if liked. Serve with crusty wholegrain bread.
Cook’s tip
WHY IT’S GOOD FOR YOU
Cooking a stew in the microwave is likely to preserve more heat-sensitive nutrients because of the relatively short cooking time. The cooking liquid also helps retain more water-soluble micronutrients, such as the folate found in the leeks.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,236kJ/ 296kcals
Fat
11g
Saturated Fat
2.8g
Carbohydrates
28g
Sugars
7.3g
Fibre
14g
Protein
15g
Salt
0.1g
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