Vegetable stew with basil purée

By Faeza
15 September 2015


¦ 60ml (4 tablespoons) sunflower oil

¦ 1 onion, sliced

¦ 15ml (3 teaspoons) crushed garlic

¦ 2 bay leaves

¦ 15ml (1 tablespoon) chopped parsley

¦ 2 carrots, sliced

¦ 6 baby potatoes, halved

¦ Salt and black pepper to taste

¦ 6 yellow patty pans, halved

¦ 1 yellow pepper, sliced into strips

¦ 300g green beans, sliced

¦ 1 can (410g) chopped tomatoes

For the basil purée:

¦ 250ml (1 cup) chopped basil leaves

¦ 5ml (1 teaspoon) crushed garlic

¦ 45ml (3 tablespoons) sunflower oil

¦ Salt and freshly ground black pepper to taste


To prepare vegetables, heat oil in a large heavy based saucepan, add onion, garlic, bay leaves and parsley, cook for 10 minutes.

Add carrots, potatoes, salt and black pepper; cover and cook for 20 minutes.

Add patty pans, yellow pepper, green beans and tomatoes, cover and cook for 10 minutes. Spoon stew into individual bowls, drizzle with the basil purée.

To prepare basil purée, combine basil and garlic in a blender; process until smooth. Add oil and salt to taste; process until blended. Set aside.

Move Tip: If you don’t have a blender, use a pestle and mortar or a wooden spoon to crush the ingredients together.