- 1 big onion, chopped finely
- 2 Tbsp Extra Virgin Olive Oil
- 1 small bag of frozen garden peas (500g)
- 2 big potatoes, chopped in 6 pieces each, no skin
- 4 carrots, peeled and chopped in rounds
- 1 small bunch of fresh dill, finely chopped
- 500ml vegetable stock
- Pepper
- 1 tin of globe artichoke hearts
- Juice from 1/2 lemon
Garden Peas & Artichoke Stew in a Carrot & Dill Sauce
31 Dec 19 |
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A lovely vegetarian dish that is packed with antioxidants and flavour.
Ingredients
Method
- In a deep pot, heat the olive oil and add the onion. Stir for 2-3 min until the onion has softened.
- Add the frozen peas (yes as they are from the freezer!), potatoes, carrots and dill and stir well for another 3 min.
- Add the vegetable stock and enough boiled water to cover your veggies.
- Season to taste and leave to shimmer for approximately 40 min or until the potatoes are cooked.
- Drain the artichoke hearts and add them to the pot towards the last 10 min of your cooking.
- Just before serving squeeze half a lemon and add the juice in the pot.
- Stir well and serve using a strainer spoon
