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Ap­ple, bor­lotti and chard cas­soulet

Prep Cook Serves This cas­soulet is a great way to use up ap­ples, even wrin­kled or bruised ones; it’s also suitable for freez­ing 10 min 15 min 4

1 tbsp sun­flower oil 1 onion, peeled and finely chopped

2 car­rots, peeled and sliced

1 stick of cel­ery, diced

6 large leaves chard, roughly sliced

1 tsp dried sage

½ tsp dried rose­mary Gen­er­ous glug red wine (en­sure it is ve­gan)

4 eat­ing ap­ples, cored and sliced

1 x 400g tin chopped toma­toes

250ml hot veg­etable stock

1 x 400g tin bor­lotti beans, drained and rinsed

Salt Heat the oil in a large saucepan over a medium heat and fry the onion, car­rots, cel­ery and chard for three min­utes, un­til the onion be­gins to soften but not brown.

Sprin­kle in the sage and rose­mary, then pour in the wine and re­duce for two min­utes. Stir in the ap­ples, then add the toma­toes and veg­etable stock. Stir in the bor­lotti beans, loosely cover the pan with a lid and sim­mer for 10 min­utes, stir­ring oc­ca­sion­ally. Sea­son and serve hot.

15 Minute Ve­gan: On a Bud­get by Katy Beskow is pub­lished by Quadrille

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