Root Veg & Peanut Stew

I love this Nigel Slater recipe as it makes winter root veg seem light instead of stodgy. The boy loves the croutes, which are a kind of garlic bread I suppose. Also I never know what to do with Jerusalem Artichokes so this is a good call.

200g carrots

300g parsnips

200g swede

200g Jerusalem artichokes

300g celeriac

2tbsp oil

1l chicken stock

200g roast salted peanuts

The peanuts are the oily kind, without skin. Set the oven to 200/Gas 6. Put Wagner’s Parsifal on and start peeling the veg. Chop into fairly large pieces, but small enough to sit in the bowl of a spoon.

Tip into a roasting tin and pour over the oil. Add some salt and pepper. I think some Thyme wouldn’t hurt. Toss well so everything is covered in the seasoned oily mix. Roast for 40 minutes. The vegetables should be soft and taken on a golden colour.

Pour the stock into a large pan and bring to the boil. Meanwhile get the boy to grind 2/3 of the peanuts to a powder in a pestle and mortar. Accept that he will moan. They may well end up quite a pasty powder, depending on how oily they might be. Whisk this into the hot stock.

Once the veg are cooked (Act 3 of Parsifal?) lift from the roasting tin and add to the stock. Don’t pour as you don’t want the oil. Add the whole peanuts and simmer for 25 minutes. This makes a very liquid stew so the crunchy croute make all the difference.

8 thick slices of baguette

3 preserved lemons

2 handfuls parsley

1handful coriander

3tbsp olive oil

We made preserved lemons last year. Cut out the flesh as you only need the peel. We are actually only using one lemon, as shop bought ones are usually tiny. It goes into the food processor with the parsley, coriander and oil. Add some salt and pepper. Ensure the boy’s love by cutting the baguette on long diagonals so you get really big slices.

Lightly toast the baguette slices and spread some of this paste on. Ladle the veg stew into bowls and serve with the toast. Give the boy the toast first to tempt him. This is a rich broth with big chunks to spear pieces from.