Parsnip, Kale & Kidney Bean Hotpot
A comforting hotpot of eggplant, mushrooms, tomatoes, kale and kidney beans, crowned with crisp baked parsnip rounds and a zesty parsley and walnut pesto.
15m prep · 42m cook · 2 servings
Ingredients
- 14 oz Parsnips
- 2 tbsp Olive Oil
- 1 whole Eggplant
- 4 oz Chestnut Mushrooms
- 2 cloves Garlic
- 2 whole Tomatoes
- 2 tbsp Tomato Paste
- 1 can (15 oz) Kidney Beans
- 1 whole Vegetable Stock Cube
- 1 cup Water
- 1 ½ oz Kale
- Salt
- Black Pepper
- 1 handful Fresh Flat-leaf Parsley
- ¾ oz Walnuts
- 1 whole Lemon
Instructions
Estimated nutrition (per serving)
Calories580 kcal
Protein17g
Carbs86g
Fat23g
Fiber22g
Sodium750mg
Sugar25g