Leek and butterbean stroganoff recipe
This veggie version of stroganoff uses leeks and butterbeans instead of beef and is a delicious alternative all of the family will enjoy. Chestnut mushrooms add extra depth and flavour. Add soured cream or natural yogurt just before serving.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 218 calories / serving
Ingredients
- 1tbsp olive oil
- 2 leeks, trimmed and sliced
- 2 garlic cloves, peeled and sliced
- 100g (3½oz) chestnut mushrooms, sliced
- 2 x 400g can butterbeans, drained
- 1tsp smoked paprika
- 2tsp flour
- 300ml (10fl oz) vegetable stock
- 2tbsp soured cream or natural yogurt
- cooked brown rice, to serve
Each serving contains
- Energy
- 915kJ 218.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 4g
of the Reference intake
Carbohydrate 26.0gProtein 12.0gFibre 10.7g
Method
- Heat the oil in a pan and sauté the slicedleeksandgarliccloves for 3-4 minutes before stirring in themushrooms. Cook for another 2 minutes. Stir in the butterbeans, smoked paprika and flour and cook for 2 minutes.
- Pour in thestockand stir whilst bringing to the boil. Simmer for 10-12 minutes, until the leeks are soft. Stir in the soured cream oryogurtand serve with brown rice.
