Root Vegetable Hotpot with Harissa

Name: Root Vegetable Hotpot with Harissa
Prep time: 10 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 25 g olive oil; 80 g onions; ½ Tbsp fresh thyme; 1 - 2 tsp harissa paste; 1 vegetable stock cube (for 0.5 l); 600 g mixed root vegetables; 400 g water; 240 g tinned haricot beans; ½ tsp fine sea salt; ¼ tsp ground black pepper; 5 g fresh parsley leaves

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Schwierigkeitsgrad einfach

Arbeitszeit 10 Min

Gesamtzeit 40 Min

Portionen 4 portions

Zutaten

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
oder 1 tsp vegetable stock paste, homemade
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

Nährwerte: pro 1 portion
Brennwert: 774 kJ / 185 kcal
Eiweiß: 4.5 g
Kohlenhydrate: 24.6 g
Fett: 7.6 g