Ingredients
- 1 tbsp. olive oil
- 2 red onions in small wedges
- 500 g butternut squash, peeled, in 2 cm cubes
- 1 fennel, in small wedges
- 3 sweet potatoes, peeled, in small wedges or cubes
- 750 ml vegetable stock
- 400 g tinned cherry tomatoes
- 1 tbsp. red wine vinegar
PESTO
- 8 tbsp. basil leaves + extra for the finish
- 150 g grated Parmesan cheese
- 4 tbsp. coarsely chopped (roasted) almonds
- 4 tbsp. olive oil
- 2 tbsp. water
- 2 cloves of garlic, crushed
Preparation
- Pre-heat the oven to 200°C.
- Cover a large baking tray with baking paper.
- Heat the oil in a saucepan that is suitable for oven use.
- Simmer the onions in this pan until soft (2 to 3 minutes).
- Add the other raw vegetables and fry together briefly.
- Stir the tomatoes, stock, and vinegar in with the vegetables.
- Put the lid on the pan and cook until done in the oven for 1 hour, until all vegetables are soft and the sauce has thickened.
- Flavour to taste with salt and pepper.
Pesto:
- Meanwhile, mix all ingredients for the pesto in a mixing bowl.
- Using the stick mixer, mix into a coarse sauce (the pieces of almond give it an extra ‘bite’).
- Taste, and add salt and pepper if needed.
- Finish the stew with the pesto.
Enjoy!
March 30, 2022
