Spring veg & spelt stew
Use seasonal veg in a new way with this light one-pot
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian
- Heat 1 tbsp olive oil in a pan. Gently cook the spring onions for a few minutes. Add the celery, carrots and spelt, then pour in the stock. Bring to a simmer and cook until the spelt is tender but still nutty, about 20-25 minutes.
- Add the broad beans and cook for 2-3 minutes. Stir in the tarragon and cook for a minute before serving.
Per serving
318 kcalories, protein 13.4g, carbohydrate 46.4g, fat 9.4 g, saturated fat 0.9g, fibre 12.1g, salt 3.71 g
Recipe from olive magazine, May 2010.
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Ingredients
- olive oil
- ½ bunch spring onions , cut into 2cm pieces
- 2 sticks celery , finely chopped
- 150g baby carrots , halved
- 100g spelt
- 700ml vegetable stock or chicken stock
- 200g broad beans , blanched and podded
- ½ small bunch tarragon , chopped
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Vegetarian
Ingredients
- olive oil
- ½ bunch spring onions , cut into 2cm pieces
- 2 sticks celery , finely chopped
- 150g baby carrots , halved
- 100g spelt
- 700ml vegetable stock or chicken stock
- 200g broad beans , blanched and podded
- ½ small bunch tarragon , chopped
Per serving
318 kcalories, protein 13.4g, carbohydrate 46.4g, fat 9.4 g, saturated fat 0.9g, fibre 12.1g, salt 3.71 g
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08 May 2010
Anne L commented on this recipe
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20 January 2012
kurkovpenguin commented on this recipe
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