Spring veg & spelt stew

Spring veg & spelt stew

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Cooking time

Prep: 5 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

Use seasonal veg in a new way with this light one-pot

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
318
protein
13.4g
carbs
46.4g
fat
9.4g
saturates
0.9g
fibre
12.1g
sugar
-
salt
3.71g
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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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Method

  1. 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.
  2. Add the broad beans and cook for 2-3 minutes. Stir in the tarragon and cook for a minute before serving.

Recipe from olive magazine, May 2010

BBC GoodFood Magazine

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kurkovpenguin's picture
kurkovpenguin12:47, 20th Jan, 2012

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?!

anneofthehill's picture
anneofthehill11:40, 8th May, 2010

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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