Spring veg & spelt stew

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• Anne L

  08 May 2010

  Anne L commented on this recipe

  According to the 'Nutrition per Serving' analysis this recipe is appallingly high in salt; 3.71 gm is almost 75% of the recommended daily allowance of salt. Surely there must be a mistake here?

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• kurkovpenguin

  20 January 2012

  kurkovpenguin commented on this recipe

  I liked this recipe. It was quick and easy and tasted like a healthy risotto. As for comment about salt, didn't feel it was overally salty at all?!

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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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