Thursday, 1 May 2014

Butter bean, leek and mushroom hotpot with spring greens

The veg box is getting a bit more interesting as spring develops.  Today I opened the fridge and pulled out a leek, some celery and mushrooms - and then thought ah, yes ... spring greens,

So a hot pot thingy and steamed spring greens.  yum.

4 big potatoes
Olive oil
Mixed herbs
white wine

Spring greens, shredded

1.  Cut potatoes into think slices and boil until nearly done.
2.  Meanwhile sautee leeks and celery int olive oil.
3.  When leeks are a bit soft add crushed garlic and a spinkle of mixed herbs.
4.  Add mushrooms, turn over a few times add stock and white wine.  Simmer for a few minutes, add drained tin of butter beans.
5. Slake the cornflour in a little water.  Add to the vegetables to make a nicely textured sauce.
6.  Turn veg into a oven dish, top with sliced potatoes - sprinkle with salt, drizzle with olive oil.  Bake for about 40 minutes.
7.  About 15 minutes before you think the hot pot is ready, steam the shredded spring greens.

SCOFF!  Lovely!

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