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
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.
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.
Stir in the peas and cook for about a min or so, then add the mustards and herbs.
Add 400g (14oz) cannellini beans to it, or serve with hot chickpeas mashed with oil and chopped parsley.