Vegetarian Stew

Name: Vegetarian Stew
Yield: Serves Four
Ingredients: 100 g/4 oz dried haricot beans, soaked for a few hours or overnight in water; 2 medium carrots, peeled and cut into sticks; 1 large or 2 small courgettes, cut into chunks; 3 small tomatoes, skinned; 2 sticks celery, sliced; 50 g/2 oz butter; 100 g/4 oz dried haricot beans, soaked for a few hours or overnight in water; 2 leeks, washed and cut into 2–5-cm/1-inch chunks; 3 small onions, peeled; 2 teaspoons flour; 225 g/8 oz cauliflower, broken into sprigs; ½ tablespoon chopped mint; ½ tablespoon chopped parsley; 3 new potatoes, scrubbed but not peeled; 300 ml/½ pint vegetable stock; salt and freshly ground black pepper; salt and freshly ground black pepper

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This is literally a stew made entirely of vegetables substantial enough for a main course. The only snag is it requires almost every vegetable in the market, but is well worth the effort if one can manage it. Variations are of course possible, the following ingredients being only suggestions.

Ingredients

100 g/4 oz dried haricot beans, soaked for a few hours or overnight in water
50 g/<

Main course
Stew
Vegetarian

Method

Cook the soaked haricot beans in fresh boiling water until tender. This can take anything from 45 minutes-2 hours depending on the age and size of the beans. Drain them well. Put half the butter and the onions, leeks, courgettes, carrots, celery and tomatoes into a saucepan and cover tightly. Put over a moderate heat and cook slowly for 5 or 6 minutes.

Add the stock and bring up to the