Spiced carrot and butterbeans, with sprouting broccoli

Recipe serves 2

  • 1tbs toasting spices (cumin, coriander and paprika)
  • 1/2 white onions, diced
  • 2 tsp fresh thyme leaves
  • 1 garlic clove, finely chopped
  • zest and juice of 1/2 lemon
  • 2 large carrots, peeled and chopped into 2cm rounds
  • 2 baby turnips peeled and quartered
  • 350ml stock (1/2 stock pot)
  • 250g purple sprouting broccoli
  • 1 400g tin butter beans, drained
  • 1 small bunch of coriander
  • 1 small bunch of parsley
  • 50g feta style goat’s cheese, to crumble over
  • extra-virgin olive oil, to serve
  1. Toast the cumin, coriander, paprika and half the crushed chillies in a large dry casserole briefly, stirring, until fragrant.
  2. Add a little oil and the onions for 5 minutes until soft, not brown. Add the thyme, garlic and lemon zest for 1 minute more.
  3. Add the carrot and turnip to the pan along with the stock; bring to the boil, then simmer gently for about 6 minutes until the carrot is almost tender,
  4. Add the drained butter beans and season with salt and pepper. Simmer for a further 5 minutes.
  5. Add the purple sprouting broccoli, cover and simmer for about 8 minutes until tender, then add the lemon juice and half of the coriander and parsley.
  6. Spoon into bowls and top each serving with the remaining parsley and coriander, some crumbled cheese and a drizzle of extra-virgin olive oil if you have it, sprinkle with the remaining crushed chillies.
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