Budget-Friendly Root Vegetable Stew with Crispy Potato Topping | Under £1.50/$1.90 Per Portion скачать в хорошем качестве

Budget-Friendly Root Vegetable Stew with Crispy Potato Topping | Under £1.50/$1.90 Per Portion

This stew is full of hearty root vegetables and has a rich umami gravy that’s sure to warm you up during the colder month. Full recipe is below. Vegetable stew with crispy potato topping Serves 4 Ingredients: 3 carrots, roughly chopped - 18p 2 sticks of celery, roughly chopped - 12p 3 medium parsnips, roughly chopped - 30p 10 small shallots, peeled - 25p 200g oyster mushrooms, torn into bite size pieces 1.65 3 large cloves garlic, finely sliced - 8p 1 tbsp chopped fresh thyme - 10p 1 tbsp chopped fresh rosemary - 10p 3 tbsp plain flour - 2p 1 tbsp tomato puree - 5p 180ml red wine - 70p 400g can of chickpeas - 45p 2 tsp balsamic vinegar - 5p 1 tsp marmite or red miso paste - 10p 1 tsp dark soy sauce - 5p 2 bay leaves - 10p 850ml mushroom stock - 30p For the topping 900g potatoes - 80p 2 tbsp olive oil - 10p 2 tbsp fresh thyme, finely chopped - 30p Total cost: £5.80 Cost per portion: £1.45 Method: Preheat the oven to 200C.. Heat a large cast iron casserole dish / dutch oven over a medium-high heat. Add in 1 tbsp olive oil plus 1 tsp vegan butter. Once hot add in your oyster mushrooms and fry until golden brown. Remove the oyster mushrooms and put them on the side. Add another tbsp of olive oil and once hot add the carrots, celery, shallots and parsnips. Fry for 5-10 minutes or until caramlised. Add in the garlic, thyme and rosemary and fry for 1 minute. Add in the tomato puree and plain flour and fry for 1 minute stirring throughout. Deglaze the pan with the red wine and balsamic vinegar. Bring to a simmer and cook until the sauce is jam like consistency. Pour in the mushroom stock followed by the marmite, dark soy sauce and bay leaves. Add a good grinding of black pepper and bring to a light simmer. - - Cook for 5 minutes then remove from the heat. Thinly slice the potato either with a mandolin or with a sharp knife. You can leave the skin on or peel them. Layer the potatoes onto the stew. Brush the first layer with a little olive oil, season and sprinkle over some of the fresh thyme. Repeat for 2 more layers of potato. Bake in the oven covered for 20 minutes then uncovered for 40 minutes. Check the potatoes are cooked by inserting a knife. It should go through easily. If not, return to the oven for another 10 minutes. If the potatoes aren’t brown enough, increase oven temperature to 220C.