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Vegetarian stovies
A great snack to help make the most of your autumn veg basket
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Each serving contains:
LOW
SALT
1.6g
LOW
SUGAR
10.8g
LOW
SAT
0.2g
LOW
FAT
1.8g
Ingredients
switch to imperial- 200g mixed vegetables
- 1 vegetable stock cube, made up with 1 pint of water
- 2 large potatoes, peeled and thinly sliced
- 1 parsnip, peeled and thinly sliced
- 1 carrot, peeled and thinly sliced
- ΒΌ small turnip, peeled and thinly sliced
- 1 large onion, peeled and thinly sliced
- pepper to taste
Method
Brown the vegetables in a pan, over a low heat, then add the vegetable stock.
Layer the potato, parsnip, carrot, turnip and onion in the pan.
Cover and simmer for approximately 30 minutes or until vegetables are soft (add more water if needed to stop it from sticking).
Season to taste.
Serve with oatcakes or crusty bread.
Nutritional information
| Nutrient | Per 100g | Per 462.5g portion |
|---|---|---|
| Energy | 28 kcal (117 kJ) | 163 kcal (685 kJ) |
| Protein | 0.8g | 4.8g |
| Carbohydrate | 5.8g | 34.2g |
| (of which sugars) | 1.8g | 10.8g |
| Fat | 0.3g | 1.8g |
| (of which saturates) | 0.0g | 0.2g |
| Fibre | 1.2g | 6.9g |
| Sodium | 0.11g | 0.63g |
| Salt | 0.3g | 1.6g |
Allergy advice
Some stock cubes contain wheat and/or celery, always check the label.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start cooking.
