Kale and butterbean stew with parsnip rosti

“Stew” might put you off this dish as not being suited to a weeknight supper, but it is ready in under half an hour and so delicious. Obviously you can leave it bubbling away for longer, if you wish but leave the kale out until 10-15 minutes before you wish to serve.

  • 1 small onion chopped
  • 3 cloves garlic finely sliced
  • 1 level tsp Hungarian hot paprika
  • 1 tsp harissa paste
  • 2 bay leaves
  • 1 large tin butter beans, drained and rinsed
  • 1 bunch curly kale, stems removed and leaves chopped
  • 4 large tomatoes, chopped roughly
  • 1 veg stock pot and 150ml water
  • 2 medium potatoes, peeled and grated
  • 1 large parsnip, peeled and grated
  1. Place the potatoes and parsnips in a clean tea towel and squeeze to remove as much moisture as you can
  2. Add the onion, bay, and paprika to a pan and fry until softened and fragrant (about 2-3 minutes), adding the garlic for a further 2 minutes
  3. Add tomatoes, beans, stock and harissa and bring back to the boil, simmering for 5 minutes then add the kale and simmer for 10-15 minutes until the kale is cooked, and the tomatoes cooked down a little.
  4. While this is simmering, cook your rosti, I find making one large rosti is easier and gives a more even cook, you will need a flat plate or board to help you to flip it over. Heat a little oil and butter in a large frying pan and drop the potato and parsnip in and season, flattening down to 1-2cm thick. After a around 4 minutes when the underside is golden, use a spatula to slide the rosti onto your board or plate (cooked side down)  and then put your frying pan on top so you can flip the uncooked side back into the pan.
  5. When the other side is golden brown, serve the spicy, garlicky stew with the rosti on the side.