Criss-Cross Courgette with Creamy Bean Stew
over rice with Grana Padano & green pesto- Cashewnoten
- Melk (inclusief lactose)
- Ei
- Pinda's
- Noten
- May contain traces of allergens
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!
Ingredients
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: Pinda's, Noten, May contain traces of allergens, Cashewnoten, Melk (inclusief lactose))
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
75 g
Jasmine rice
25 g
Crème fraîche
(Contains: Melk (inclusief lactose))
½ sachet(s)
Sicilian-style herb mix
Not included in your delivery
½ teaspoon
Sugar
25 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
2 tablespoon
Water
to taste
Salt and pepper
Nutrition Values
Utensils
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.
- Halve the courgette lengthways and then score the flesh of the courgette, 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 facedown 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.
- Prepare the stock (see Tip).
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
- 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. Season to taste with salt and pepper.
- 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.
