- 1 tablespoon olive oil
- 1 brown (yellow) onion, finely chopped
- 1 large carrot, diced
- 1 head celeriac (celery root) (about 1 kg/2 lb), peeled and diced
- 2 teaspoons mixed dried herbs
- 3 bay leaves
- 2 x 400 g (14 oz) cans butterbeans (lima beans), rinsed and drained
- 1/2 cup (15 g) roughly chopped fresh flat-leaf (Italian) parsley
- freshly ground black pepper
- Heat oil in a large deep heavy-based saucepan over medium–high heat. Add onion, carrot and celeriac, and cook, stirring occasionally, 10 minutes, or until soft and golden.
- Add 3 cups (750 ml) water and stir to mix through. Bring to a boil, then add mixed dried herbs and bay leaves and stir. Reduce heat to medium and simmer, uncovered, 25 minutes, or until vegetables are tender.
- Add butterbeans and cook 20 minutes, or until beans are soft and mixture has thickened. Add three-quarters of the parsley and stir to combine.
- Serve seasoned with pepper and sprinkled with remaining parsley.
You could replace the celeriac with celery or parsnips. Serve this stew with steamed basmati or brown rice, or baked or mashed potatoes.
For over 100 recipes to keep you fighting fit, see Anti-Ageing Diet Cookbook, available from Reader’s Digest.