Recipe Potato, Courgette, Wild Garlic and White Bean Stew

[Elawin]

Serves: 2
Prep time: 10 minutes
Cooking time: 25 minutes

Ingredients:

1 tablespoon olive oil
1 leek, trimmed, halved lengthways, and finely sliced
1 courgette, diced
250 g potato, diced
1 garlic clove, finely chopped
1 bay leaf
100 ml white wine
1 tin cooked cannellini beans, drained
300 ml vegetable stock (fresh, or made with 1 teaspoon bouillon powder and 300 ml water)
2 squeezes lemon juice
Small bunch of wild garlic leaves and flowers
Carrot tops (or fresh parsley), chopped
25 g extra mature Cheddar cheese (or other strong-tasting hard cheese), grated

Method:

1. Heat the oil over a medium heat and add the leek, courgette and potato. Fry gently for about 10 minutes until softened but not coloured.
2. Add the chopped garlic and bay leaf to the pan and cook for a couple of minutes.
3. Turn up the heat and add the wine. Let it bubble for about half a minute.
4. Add the beans and the stock, and let them simmer for five minutes.
5. Add the lemon juice and the wild garlic, and simmer for a further four minutes.
6. Add the chopped carrot tops (or parsley) and simmer for a further minute.
7. Remove from the heat, and season to taste. Add a drop more lemon juice if necessary.
8. Remove the bay leaf and divide the stew between two bowls.
9. Garnish with the grated cheese and the garlic flowers, and serve.

 

[Morning Glory]

Lovely!

 

[The Late Night Gourmet]

Very nice. And, thank you for giving me something else to do with the wild garlic (after I get done making a pesto from it).