About this recipe
Parsnips deliver such a wonderful sweet flavor, distinct from potatoes, and served with wholegrains, parsley and lemon produces an awesome autumnal dish. Red beans produce a bit of colour and add even more fibre and protein to create a complete wholesome dish.
You can use gluten free grains like rice or amaranth instead, but even without grains this dish delivers a highly nutrient dense and satisfying meal!
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- 1 tbsp olive oil
- 2 sticks celery (around 80g)
- 1 white onion (around 120g)
- 3 garlic cloves, crushed or finley chopped
- 2 bay leaves
- 2 parsnips, washed and cut into roughly 2cm chunks (around 400g)
- 300-500ml vegetable stock
- 100g bulgur wheat
- 1 tin kidney beans, drained
- 2 carrots, washed and cut into roughly 2cm chunks (around 250g)
- 20g parsley, roughly chopped
- Lemon juice to taste
- Salt and pepper
Set a large saucepan or casserole dish on medium to high heat and add the olive oil.
Add the celery, onion and garlic, carrots, parsnips and plenty of salt and pepper. Cook for around 10 minutes until the vegetables are beginning to soften.
Next, pour in the hot vegetable stock, along with the bulgur wheat. Bring to a gentle simmer and cook for around 20 minutes until the bulgur wheat and vegetables are cooked.
Add in the kidney beans and cook for a further 5 minutes.
Finish with a squeeze of lemon juice, a little more salt and pepper if needed and finally lots of fresh parsley.