vegetable stew with rouille

Rouille:
1 red pepper cored seeded and roughly chopped
4 garlic cloves peeled and chopped
1 red chilli seeded and chopped
5 tbsp olive oil
25g fresh breadcrumbs

Vegetable stew:
3 tbsp olive oil
2 large leeks trimmed and sliced
25mm piece fresh root ginger peeled and grated
piece of pared orange rind
2 bay leaves
750ml vegetable stock
450g small potatoes scrubbed and halved if necessary
1 red pepper cored seeded and chopped 225g courgettes or green beans sliced
225g brown mushrooms halved
400g can red kidney beans drained and rinsed generous pinch of saffron strands (optional)
4 tbsp double cream
salt and freshly ground black pepper

First make the rouille.
Put the red pepper garlic and chilli in a food processor or blender with the oil and breadcrumbs and blend to a smooth paste. Turn into a small serving dish.
To prepare the vegetable stew heat the oil in a large saucepan on the boiling plate.
Add the leeks ginger orange rind and bay leaves and fry for 3 minutes.
Add the stock and potatoes and bring to the boil.
Allow to bubble for 2 to 3 minutes then transfer to the simmering ovenand cook gently for 15 to 20 minutes or until the potatoes are almost tender.
Add the red pepper courgettes mushrooms kidney beans and saffron. Cover and cook in the simmering ovenfor 15 to 20 minutes until all the vegetables are tender but not pulpy.
Add the cream and season with salt and pepper to taste.
Spoon onto warmed serving plates and serve with the rouille handed separately.

Serves 4
BestRecipes1.com Broughts you the Number 1 recipes all around the World! You're sure to find the perfect dish.