Criss-Cross Courgette with Creamy Bean Stew

Name: Criss-Cross Courgette with Creamy Bean Stew over rice with Grana Padano & green pesto
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 100 g Bell pepper strips; 1 piece Courgette; 1 piece Red onion; 1 piece Garlic; 1 pack Mixed beans; 200 g Passata; 40 g Green pesto; 40 g Grana Padano flakes DOP; 150 g Jasmine rice; 50 g Crème fraîche; 1 sachet(s) Sicilian-style herb mix; 2 tablespoon Olive oil; 60 milliliters Water; 50 milliliters Low sodium vegetable stock; 1 tablespoon Balsamic vinegar; 1 teaspoon Sugar; to taste Salt and pepper

over rice with Grana Padano & green pesto

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Criss-cross courgette involves scoring the flesh of the courgette in a criss-cross pattern. This technique helps it cook evenly and absorb flavours, and is perfect for grilling, frying or roasting!

Tags:

Veggie

Allergens:

Cashewnoten

•Melk (inclusief lactose)

•Ei

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

50 g

Bell pepper strips

½ piece

Courgette

½ piece

Red onion

½ piece

Garlic

½ pack

Mixed beans

100 g

Passata

20 g

Green pesto

(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)

20 g

Grana Padano flakes DOP

(Contains: Melk (inclusief lactose), Ei)

75 g

Jasmine rice

25 g

Crème fraîche

(Contains: Melk (inclusief lactose))

½ sachet(s)

Sicilian-style herb mix

Not included in your delivery

1 tablespoon

Olive oil

30 milliliters

Water

25 milliliters

Low sodium vegetable stock

½ tablespoon

Balsamic vinegar

½ teaspoon

Sugar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3840 kJ

Calories918 kcal

Fat39 g

Saturated Fat12.1 g

Carbohydrate104.5 g

Sugar18 g

Dietary Fiber19.3 g

Protein31.1 g

Salt2.2 g

Potassium316.3 mg

Calcium49.5 mg

Iron1.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Fryingpan with lid

•Casserole with Lid

•Strainer

Cooking Steps

Boil plenty of salted water in a pot or saucepan and cook the rice for 10 - 12 minutes, then drain and set aside.
Meanwhile, halve the courgette lengthways and then score the flesh, making a criss-cross pattern. Be sure not to cut too deep, so as to keep the skin intact.
Season with salt and pepper.

Heat a drizzle of olive oil in a frying pan over high heat. Sear the courgette face-down for 2 - 3 minutes.
Add the water (see pantry for amount).
Turn the courgette and cover with the lid, then allow to cook for 7 - 8 minutes.
Meanwhile, prepare the stock.

Crush or mince the garlic and drain the beans. Slice the onion.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
Fry the bell pepper strips with the onion, garlic and Sicilian herbs for 1 minute.
Stir in the passata, stock, balsamic vinegar, beans and sugar. Bring to the boil and allow to reduce gently for 4 - 5 minutes, covered.

Stir in the crème fraîche and half of the Grana Padano, then bring briefly back to the boil.
Take the pan off the heat and season to taste with salt and pepper.
Serve the rice on plates and top with the stew and the criss-cross courgette. Garnish with the pesto and the rest of the Grana Padano.