Butter Bean and Leek Stroganoff recipe
information
Calories per serving 310.
ingredients
low fat cooking spray
225 g (8 oz) leeks, sliced
150 g (5 1/2 oz) mushrooms, sliced
1 garlic clove, crushed
1 teaspoon paprika
150 ml (5 ft oz) vegetable stock
420 g can of butter beans, drained and rinsed
scant 1/2 (us) cup (100 ml) half fat creme fraiche
1 tablespoon cornflour
2 tablespoons sherry
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, to serve
225 g (8 oz) leeks, sliced
150 g (5 1/2 oz) mushrooms, sliced
1 garlic clove, crushed
1 teaspoon paprika
150 ml (5 ft oz) vegetable stock
420 g can of butter beans, drained and rinsed
scant 1/2 (us) cup (100 ml) half fat creme fraiche
1 tablespoon cornflour
2 tablespoons sherry
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, to serve
method
1. Spray a large saucepan with low fat cooking spray and add the leeks, mushrooms and garlic. Cook, stirring, for 5 minutes until the vegetables have softened. Stir in the paprika and cook for I minute.
2. Add the stock and bring to the boil. Cover and simmer for 5 minutes, and then stir in the butter beans and creme freche.
3. Mix the cornflour with the sherry to form a paste, and add it to the pan. Cook, stirring, until the sauce thickens.
4. Season to taste and scatter with the chopped parsley to serve.
2. Add the stock and bring to the boil. Cover and simmer for 5 minutes, and then stir in the butter beans and creme freche.
3. Mix the cornflour with the sherry to form a paste, and add it to the pan. Cook, stirring, until the sauce thickens.
4. Season to taste and scatter with the chopped parsley to serve.
serving amount
serves 2.
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