Parsnip Quinoa Stew
“This is a hearty and budget-friendly recipe perfect for Autumn and Winter. Whole rosemary is used which softens as the stew cooks so there is no need to chop it up.”
Prep time - 20 minutes
Cook time - 30 minutes
Difficulty - Easy
Serves / makes - 2 portions
Ingredients
A little olive oil
1 red onion, finely chopped
1 garlic clove, finely chopped
2 medium parsnip, peeled and roughly chopped
1 medium potato, chopped
1 large sprig rosemary
60g red lentils
120g white quinoa
A handful dried mushrooms
1 litre water
2t stock powder
Salt, to taste
Ground white pepper, to taste
Equipment
Saucepan
Method
Heat the oil in a large sauce pan. Add the onion and fry on a low to medium heat until it is soft. Add the garlic and fry for another 5 minutes.
Add the parsnip, potato, rosemary, lentils, quinoa, mushrooms, water and stock. Turn up the heat and simmer. After 10 minutes taste the dish, add salt and pepper to your own personal taste.
Simmer until the lentils have completely melted and the parsnip and potato are soft. Scoop out the rosemary stalk, leaving the leaves. Serve immediately.
