Squash, pepper & cavolo nero in cashew sauce
This vegan stew supper is quick to throw together on a busy midweek evening.
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30 mins
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Serves 4
30 Minutes
Serves 2 As a side
What you'll need…
- 2 Parsnips (peeled & diced)
- 2 Apples or 500ml Apple juice
- 100ml Cream
The method
1
Put the apple & parsnips in a saucepan and pour in just enough water to cover them (substitute for apple juice if using).
2
Cook on a medium heat or until soft. Add to a blender to make a purée. Season to your liking & add the cream if using. Enjoy as a delicious side to meat or fish!
Recipe from Mark Price, Groobarbs Field Kitchen
