• Save to your scrapbook
  • Save to your scrapbook

    Butternut, bean & turnip stew

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Butternut, bean & turnip stew

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars