small bunch fresh chives, snipped
125 g light fromage frais
1 tbsp walnut or olive oil
1 small yellow pepper, de-seeded and sliced
1 small leek, trimmed and sliced
2 sticks green celery, trimmed and sliced
600 ml vegetable stock
small sprig fresh thyme
250 g ready-to-use baby spinach, trimmed
large handful fresh parsley, chopped
150 g frozen sweetcorn kernels
150 g drained and rinsed canned butter beans
150 g drained and rinsed flageolet beans
1 level tbsp cornflour
150 ml skimmed milk
freshly ground black pepper
quarter tsp salt
|
- Place the chives and fromage frais in a small bowl, mix well and set aside.
- Heat the oil in a large saucepan, add the zellow pepper, leek and celery and cook over a moderate heat for 5 minutes, stirring often.
- Pour the vegetable stock into the pan, add the thyme and bring to the boil Then reduce the heat, cover and cook for 10 minutes.
- Add the spinach and parsley and cook for 2/3 minutes. Add the sweetcorn and beans.
- Blend the cornflour with the milk, stir into the stew and bring to the boil, then reduce the heat and simmer for 5 minutes, stirring occasionally.
- Season the stew with pepper and salt. Top with fromage frais and serve with warm, crusty bread.
| insider |
bites
main courses desserts | another |
|
