Root Vegetable Hotpot with Harissa
TM31 TM5 TM6

Root Vegetable Hotpot with Harissa

Ingredients

  • 25 g olive oil
  • 80 g onions, quartered
  • ½ Tbsp fresh thyme, leaves only
  • 1 - 2 tsp harissa paste, to taste
  • 1 vegetable stock cube (for 0.5 l), crumbled
  • 600 g mixed root vegetables, peeled, cut in pieces (3-4 cm) (e.g. carrots, parsnips, swede, sweet potatoes, see tip)
  • 400 g water
  • 240 g tinned haricot beans, drained, rinsed (1 x 400 g tin)
  • ½ tsp fine sea salt
  • ¼ tsp ground black pepper
  • 5 g fresh parsley leaves, roughly chopped

Nutrition
per 1 portion
Calories
774 kJ / 185 kcal
Protein
4.5 g
Carbohydrates
24.6 g
Fat
7.6 g

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