Athlete's Choice: Butterbean Stew with Garlic Bread & Potatoes
with min. 115g carbohydrates per person- Melk (inclusief lactose)
- Gluten
- Rogge
- Tarwe
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- Sesamzaad
- Soja
Looking for a post-workout meal? With 115g carbohydrates per serving, this Carb+ recipe helps your muscles recover after intense or long-lasting exercise by restoring energy levels. It can support your sports goals without compromising on taste! Look for the Carb+ label.
Ingredients
250 g
Potatoes
½ pack
Butterbeans
½ piece
Garlic
½ piece
Parsnip
1 piece
Leek
5 g
Fresh flat leaf parsley & basil
15 g
Capers
10 g
Pumpkin seeds
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
1 sachet(s)
Garlic & herb seasoning
1 piece
White ciabatta
(Contains: Gluten, Rogge, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
Not included in your delivery
¼ tablespoon
Olive oil
½ tablespoon
Mustard
½ tablespoon
White wine vinegar
100 milliliters
Low sodium vegetable stock
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Preheat the oven to 180°C. Prepare the stock.
- Finely dice the potatoes and the parsnip. Slice the leek into thin half-rings and crush or mince the garlic.
- Heat a light drizzle of olive oil in a large deep frying pan over medium-high heat. Fry the potatoes and the parsnip for 3 minutes.
- Add the garlic and the leek, then fry for 2 more minutes.
- Deglaze with the white wine vinegar, then stir in the stock, the mustard and the butter beans in their liquid. Season to taste with salt and pepper.
- Cover with the lid and allow to stew for 15 minutes, stirring occasionally.
- Finely chop the fresh herbs in the meantime, being sure to keep them separate.
- Slice the bread and transfer to a parchment-lined baking sheet.
- Drizzle with some olive oil as preferred and scatter over half of the garlic & herb seasoning. Heat in the oven for 5 - 7 minutes.
- Meanwhile, heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop.
- Roughly chop the pumpkin seeds and the capers.
- In a bowl, combine the basil with the pumpkin seeds, the capers and some extra virgin olive oil as preferred. Season to taste with salt and pepper.
- Finish the stew with the parsley and the rest of the garlic & herb seasoning, then serve on deep plates.
- Top with the yogurt and the salsa. Serve the garlic bread alongside.
