Butter bean and leek stroganoff recipe
information
This stroganoff is delicious served with a medium jacket potato or 200 g (7 oz) of freshly cooked pasta. 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 fl oz) vegetable stock
420 g can of butter beans, drained and rinsed
100 ml (3 1/2 fl oz) 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 fl oz) vegetable stock
420 g can of butter beans, drained and rinsed
100 ml (3 1/2 fl oz) 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 1 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 fraiche.
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.
tip: Always mix the cornflour to a paste with a cold liquid, hot liquid will thicken it as soon as you add it.
2. Add the stock and bring to the boil. Cover and simmer for 5 minutes, and then stir in the butter beans and creme fraiche.
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.
tip: Always mix the cornflour to a paste with a cold liquid, hot liquid will thicken it as soon as you add it.
serving amount
serves 2
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