Nursery World - Seasonal cooking - bean and root vegetable stew

Root vegetables are ideal for winter stews and will still be in plentiful supply in February, so add parsnips, onions, carrots and garlic to your shopping list to make a delicious bean and root vegetable stew. Look out too for celeriac, kale, kohlrabi and swedes.

NUTRITIONAL VALUE

Root vegetables contain a wide variety of vitamins and minerals, including manganese, potassium and magnesium. Onions, parsnips and garlic are all rich in vitamin C, while carrots are a great source of vitamins A and K.

RECIPE

Mixed bean and root vegetable stew

Serves: 5

Typical portion size for 1-4 years: 130g

Preparation time: 10 minutes

Cooking time: 45 minutes

Ingredients

Method

Serving suggestion

Serve with apricot and herb couscous.

Recipe adapted from: Early Years Catering at Illminster Avenue, Children’s Food Trust

https://bit.ly/2Iyum9x

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