Fresh spring vegetable stew

(9 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

A vegetarian one pot meal made with Jersey Royals and vegetabales
A vegetarian one pot meal made with Jersey Royals and vegetabales
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This simple one-pot stew is full of fresh veggie flavours and you can use whichever seasonal vegetables you have handy to make it


  • 1tbsp olive oil
  • 4 shallots or 1 medium onion, peeled and finely sliced
  • 1 clove garlic, peeled and crushed
  • 100ml dry white wine
  • 900ml hot vegetable stock
  • 400g Jersey Royal or other new potatoes, cut into wedges
  • About 500g mix of vegetables, such as Chantenay carrots (or baby carrots), halved if large, a small head of fennel, 4-6 baby leeks, and a handful of frozen peas
  • 1tbsp coarse-grain mustard
  • 1tsp Dijon mustard
  • Good handful of mixture of fresh chives, tarragon and parsley, or parsley, chopped

Add 400g (14oz) cannellini beans to it, or serve with hot chickpeas mashed with oil and chopped parsley.


  1. Heat the oil in a large pan and gently fry the shallot for 5 mins. Add the garlic and fry for another couple of minutes. Add wine and reduce it by half.
  2. Pour in stock and bring it to a simmer. Add the potatoes, then after 5 mins, add the carrots and after 5 mins, add the thinly sliced fennel and the split leeks. Keep the pan halfcovered. Cook for 5 mins.
  3. Stir in the peas and cook for about a min or so, then add the mustards and herbs.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 221(kcal)
  • Fat 6.0g
  • Saturates 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(9 ratings)

Your comments

comments powered by Disqus

FREE Newsletter