Cornish Food Market

Autumn Vegetable Stew

Method

Serves 4. Goes well with chunks of crusty bread!

1. In a large saucepan, heat some oil, then add the onion, garlic, cubes of gammon or bacon, carrots and celeriac, and cook over a low heat for 10 minutes until tender but not brown.
2. Add the tomatoes and courgette and cook for a further 5 minutes.
3. Stir in the cabbage and beans, and add 1¼ litres of water. Season and bring to a boil. Reduce the heat and simmer for 10 minutes until all the vegetables are tender.
4. Serve in warm, deep soup bowls with a drizzle of olive oil and grated
Parmesan.

Ingredients

Extra virgin olive oil
1 large onion, finely chopped
1 clove garlic, crushed
70g gammon or back bacon, diced
2 carrots, peeled and diced
250g celeriac, peeled and diced
2 large vine tomatoes, deseeded and chopped
1 courgette, diced
1/3 Savoy cabbage, shredded
1 410g can Barlotti beans, drained and rinsed
Parmesan cheese, freshly grated