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Beans & Vegetables<

Beans & Vegetables

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Background Info:
This is a large and satisfying one pan meal for days when I am trying to keep below 600 calories.
I find that Porcini and Jalapeno go very nicely together and successfully disguise the fact that the dish has neither meat nor fat.
No. of Servings:
1 - 2
Preparation time:
Cooking time:
Cooking Instructions:
Pour a cup of boiling water over the dried porcini and leave to soak.
Spread the celeriac in a hot dry frying pan and stir occasionally for a few minutes until they are starting to brown. Put on one side.
Repeat with the broccoli stem and red pepper until the pepper is softened but not burned.
Put everything into the pan, season with salt and pepper if wanted.
Cover and simmer until the broccoli florets are cooked.
175g (1/2 box) Tuscan Bean Mix
100g Celeriac cut into matchstick thin slices
100g Red Pepper cut into strips
50g Broccoli stem cut into thin rounds
50g Broccoli florets
10g Pickled Jalapeno chilli slices, chopped
5g Dried Porcini mushrooms, crumbled up
1tbsp Knorr Touch of Taste concentrated vegetable stock
1/2 teaspoon dried Italian mixed herbs