Monday, 6 October 2014

Romanesco and butter bean casserole

Well, what a week!  Wedding, music competitions (well done... v proud) ... work pressure, family health issues, back to Uni .... ! phew! It's been a roller coaster.

So, came home late tonight - having forgotten what was waiting - needed tasty filling dinner and to use up the end of the veg box dinner.  Imagine my surprise when I opened the fridge and the romanesco was sitting there!

There was also some colcannon left - so heated that through in the oven ... meanwhile

1 leek
olive oil
1 romanesco
1 courgette
2 carrots (purple, cos they were in the veg box :) )
Vegetable stock
tin of butter beans
about a dozen pitted black olives
tin of tomatoes

1.  Sweat chopped, washed leek in olive oil.
2.  Add in florets of romanesco and garlic.
3.  Stir around, then chuck in peeled, and chopped into chucks carrots, and then diced courgette.
4.  Stir a bit, add a pint of stock, cover and simmer for 10 minutes.
5.  Add in a drained tin of butter beans and some roughly chopped, pitted black olives.
6.  Simmer.  When veg soft-ish (abut another 5 minutes) add in a tin of tomatoes = chop them with a knife in the pan.... simmer again.
7.  Scoff - with whatever you fancy - we have reheated colcannon - could easily have been rice.

This was really, really good.  The romanesco has a lovely, gentle nutty flavour which goes really well with the mediterranean influenced garlic, olive, tomato casserole vibe.  The purple carrots made it all a it more funky.

No comments:

Post a Comment

Please feel free to leave comments.