Mains · Winter
Winter Turnip and Bean Stew
A warming plant-based recipe for chilly days.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Taste the fermented turnip and briefly rinse if excessively sour or salty. Dice potatoes and chop the onion.
- Soften onion in a splash of water for 4 minutes. Add potatoes and stock and simmer for 12–15 minutes until nearly tender.
- Add the fermented turnip and simmer another 15–20 minutes until tender. Add already-cooked white beans for the final 5 minutes.
- Taste, add a little water if too thick and rest, covered, for 5 minutes. The beans are already cooked and only need heating through.
- Before serving, check: Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Prepare onions, vegetables and liquid before turning on the heat so nothing burns while you chop.
- Aim for a gentle simmer, not a rolling boil. Add already-cooked pulses near the end; cook dry pulses according to type and packet until fully tender.
- About two-thirds through, test the largest potato piece or several grains. If firm, keep simmering and add a little hot water as needed.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.