Odds and end smoky tomato and parsnip stew

Last day of the veg box blogging challenge, and I have to say, the ingredients on offer look rather forlorn! Tuesday evening tends to be my ‘creative’ night, using up as much produce as possible. It always makes me think of the Goodness Gracious Me character Mrs’ I can make it at home for
nothing’. All she needed was a small aubergine and piece of string to create anything. Sometimes I feel like that!

So what was left? We had one onion, a large parsnip and a handful of chard leaves. Doesn’t look much to start with, but thankfully I have a well stocked store cupboard.

Random ingredients like this usually work well in a one pot stew, adding in herbs and spices to jazz things up a bit. My go-to spice in these situations is smoked paprika – as my daughter wisely states, everything tastes better with a little smoked paprika!

We always have tins of beans in the cupboard; a great plant based source of protein, minerals, B vitamins and fibre, beans give texture and substance to a dish, and can fill up the hungriest of stomachs. And because of their high fibre content, they’re really healthy, particularly good for reducing cholesterol and maintaining blood sugar levels. Adding the tomatoes brightens everything up, as well as adding another load of phytonutrients.

I used pinto beans for this dish for their texture and colour. Random fact – these beans have brown speckles, like splashes of colour in a painting. Pinto means ‘painted’ in Spanish, hence the name. May come in handy one day in a quiz, you never know.

So here it is, my odds and ends smoky tomato and parsnip stew. Served with some mixed quinoa, it has a protein punch and a little spicy kick to make it interesting. And no string in sight!

Odds and ends smoky tomato and parsnip stew.
1 onion, diced
1 large parsnip, peeled and diced
2 small potatoes, diced
1 clove garlic, crushed
2 small celery sticks, chopped
handful of chard, washed and chopped
2 handfuls frozen peas
1 tin pinto beans, drained and rinsed
1 tin chopped tomatoes
1 teaspoon smoked paprika
1/2 teaspoon red chilli powder
1 teaspoon thyme
black pepper
Heat a dash of olive oil in the bottom of a pan and sauté the onion, potato, celery and parsnip for a few minutes until soft. Add the garlic and chard stems and cook for another couple of minutes. Stir in the chopped tomatoes and add the spices and herbs. Bring to the boil, then reduce the heat and simmer until the parsnip is soft. Stir in the beans and peas, and season with black pepper. Cook for a few more minutes, check the seasoning and add more if needed. Enjoy!

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