I needed to think of a way to make delicious and healthy meals for my long suffering (mostly with a bellyache because he’s eaten too much) boyfriend when we started living together.
The trouble was – I love Joe but also Joe also has another love in his life – meat.
So ‘Food For Joe’ is a culmination of recipes that Eleanor and I have put together for all the couples with a out there who want to make sure their other halves are fed well without feeling like they are missing out on the meaty part.
These recipes are best cooked with someone else, alongside loads of laughs and several glasses of wine.
Here is Eleanor’s delicious root vegetable stew:
So this is one of those recipes that I turn to when it’s horrible outside and all I want to do is curl up with a bowl of something warm and steamy. It’s simple, much quicker than meat stew and tasty. What more could you want on a dark rainy day?
- 2 small onions
- 2 cloves of garlic
- 1 leek
- 4 carrots
- 2 parsnips
- 1 small turnip
- 3 table spoons of plain flour
- a few handfuls of herbs (I used thyme, tarragon and mint, but you can use what you would like)
- 1l vegetable stock
- 1 tin of beans (Just choose what you like!)
Once you’ve got all of your ingredients ready, peeled the carrots etc. then it’s chopping time. Finely dice the onion and garlic, everything else should be “bite sized” what ever that means to you.
I use butter for the first step, because I think it makes it taste a little better (and a little butter never really hurt) but you can use what you would like. So start by softening the onions, then the leek and garlic. Once they are soft, but without much colour added, pop in the other veg. Fry gently for a couple of minutes before adding the flour.
The flour should coat the veg, and will thicken the stew. You can use plain flour, or corn flour if you don’t want gluten, either works fine. Once the veg are coated, add the stock. Coating the veg first stops the flour forming lumps. Which is not what you want.
Then bring the stew to the boil, as soon as it’s boiling turn right down and simmer for about 45 minutes or until the veg are soft. If you have “woody” herbs, like thyme or rosemary you can add half or all of them now. Depending on what you like.
Once the veg are soft add the beans to heat through. Then the rest of the herbs. And you’re done. All in all it should take about 1 hour 30 minutes, which is A LOT less than a meat stew.
You should have a lovely, velvety stew, perfect for an autumnal night in!