Mushroom, Leek & Potato Stew with Garlic & Beetroot Salad

Serves:2-3                                    Prep and Cooking: 30-40 minutes


  • 500g potatoes
  • 1 leek (about 150g)
  • 200g mushrooms
  • 200g carrots
  • 500g beetroot
  • 4-5 cloves garlic
  • handful of parsley

From the cupboard:

  • cooking oil
  • olive oil
  • balsamic vinegar
  • salt to taste
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper
  • splash of soy sauce (optional)


  1. Roughly chop all the veg.
  2. In a cooking pot fry all the veg for about 10 mins. Add the spices and stir for another minute or two.
  3. Pour in boiling water to cover the veg and cook until the potatoes are done.

Serve the stew with or without rice.

The Beetroot Salad

  1. Peel and cube the beetroots.
  2. Steam or boil until tender.
  3. Crush the garlic and mix with the beetroots while they are still warm. Dress with olive oil and balsamic vinegar.
  4. Sprinkle with parsley.

Recipe design and image by Pavlina