Provençal vegetable stew
This summer vegetable stew from the South of France is traditionally served in shallow bowls like a soup and served at room temperature. The fennel, an often-overlooked vegetable, gives this stew a subtle sweetness and succulence. And for the authentic finishing touch, there’s an easy-tomake oil-free pesto here too.
Serves 4
Ready in 50 mins
1 onion, finely chopped
3 garlic cloves, crushed
2 celery sticks, finely chopped
1 large leek, chopped
150g fennel bulb, diced
1 green or yellow pepper, deseeded and diced
300g baby carrots, diced
900ml good-quality vegetable stock
2 courgettes, diced
100g fine green beans, trimmed and diced
Sea salt and freshly ground black pepper
FOR THE OIL-FREE PESTO
1 large bunch of fresh basil leaves
3 garlic cloves, peeled
1tbsp apple cider vinegar
¼tsp sea salt crystals
1 Start by making the pesto. In a food processor or blender, blitz the basil, garlic, apple cider vinegar and salt until you have a smooth paste. Add 1-2tbsp water to thin it. Transfer to a screw-top jar and keep in the fridge for up to four days.
2 To make the stew, put the onion, garlic, celery, leek, fennel, pepper and carrots into a large saucepan with a few tablespoons of the vegetable stock. Set the pan over a low to medium heat and cook, stirring occasionally, for 8-10 mins until the vegetables are starting to soften.
If the stock evaporates quickly, add some more to keep everything nice and moist.
3 Pour in the remaining stock and simmer gently for 15 mins before adding the courgettes and green beans. Cook for another 5 mins until all the vegetables are tender. Season to taste with salt and pepper.
4 Ladle the stew into shallow serving bowls and swirl in a spoonful of oilfree pesto.
VARIATIONS
Try adding shredded spring greens or spinach, runner beans or asparagus. For colour and sweetness, add 2 diced vine tomatoes.
NOTE
You can freeze the pesto for up to
3 months in ice cube trays to use as and when needed. The stew will keep well in the fridge in a sealed container for 3-4 days.