This week I actually remembered about it. I bought lunch in the work canteen; an egg mayo sandwich, Quavers, a banana and a slice of sponge cake.
And it was all yellow.
In the evening I volunteered to tackle the new surfeit of vegetables, and settled on a veg stew, because you can just bung everything in it, innit. That's the magic! The magic of stew! I used this as a foundation, but I didn't have some of those vegetables, or those beans, and ended up changing it a fair bit. Makes round about enough for four. I served it with brown rice.
1 medium onion, peeled and chopped
1 (big) clove garlic, peeled and chopped
2 medium carrots
1 kohlrabi
2 medium potatoes
1 beetroot
1 small courgette
A small pile of broad beans, removed from their pods, if pods is the right word
2 big tomatoes, chopped
1 tbsp olive oil
1 normal sized tin baked beans in tomato sauce
½ tsp thyme
1 tsp Marmite
2 tsp Bouillon powder or 1 vegetable stock cube
A big squeeze of tomato puree
salt and pepper to taste
- Pre-heat oven to 160°C
- Heat oil in a large casserole dish.
- Fry the onion and garlic together for 5-10 min on a low heat.
- Scrub and sandblast/peel all vegetables.
- Chop kohlrabi, potatoes and beetroot into 1cm cubes. In they go.
- Slice carrots and courgette. In they go.
- Add tomatoes, puree, thyme, marmite, broad beans and baked beans.
- Add stock/bouillon and enough water to cover, stir it about, lid on, oven, 45 min. I added too much water so finished off with 10 minutes' intense hob action and a little cornflour to thicken.
