BBC Good Food Magazine

Tocană de legume


Gently simmered on the stove and lavoured with garlic and onions, sweet and spicy boia (paprika), ground pepper and a little sweet, warming cinnamon, this Romanian vegetable stew works a treat. It’s a great no-waste way of using whatever vegetables you have. The combinatio­n of lavours is always surprising. I usually make it with caulilower, parsnips, carrots, green beans, leeks, peppers, red cabbage, loads of tomato and passata. Thickly sliced bread is a good alternativ­e to its traditiona­l accompanim­ent, mămăligă, which is soft polenta. Irina Georgescu, cookery writer and author of Tava (£27, Hardie Grant)

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