For those who’re eager to scale back your meat consumption or searching for contemporary midweek dinner concepts, a one-pot veggie meal is a simple approach to pack it in.
This warming stew is stuffed with fibre, seasonal greens and takes minutes to throw collectively. The proper approach to present your self some love this month.
2 tbsp olive oil
150g golden beetroot
2 sprigs thyme
2 dried bay leaves
1 tbsp plain flour
Splash of worcestershire sauce
1 tbsp tomato puree
150ml purple wine
600ml vegetable inventory
1. Peel the carrots, parsnips and golden beetroot, chop into 2cm items and slice the leek into thick rounds. Warmth the oil in a big casserole dish and add the greens thyme and bay leaves. Give every thing a stir then prepare dinner over a medium/low warmth for 10 minutes, stirring frequently.
2. Sprinkle over the flour and stir to coat the greens. Add the Worcestershire sauce, tomato puree and purple wine and prepare dinner for a couple of minutes till you possibly can not odor the alcohol from the wine.
3. Pour within the inventory and prepare dinner over a low warmth for half-hour or till the greens are tender and the gravy is diminished and shiny.
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