How good is a beautiful, warming veggie stew after a long week at work? So soothing and nourishing and all around perfect.
This is only my second time cooking with jackfruit and I have to say I love it. The way you cook it matters, to bring out the best texture and add flavor to it, but treat it right and you will love it. For stews, I reckon it adds a chewy texture that compliments everything very well.
Parsnip & silverbeet
Olive oil & chili paste
Cooking the silverbeet, parsnip & capsicum
Added tomato and the spices
Added the jackfruit
Try this stew and let me know what you think.
Jackfruit stew with silverbeet and sweet potato
- 2 TBSP olive oil
- 1 tsp chili paste
- 2 celery sticks, diced
- 1 parsnip, diced
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 3 silverbeet stalks + leaves, chopped
- 1 medium sweet potato, diced
- 1 can of diced tomatoes
- 800ml water or veggie stock
- 1 tsp turmeric
- 1 TBSP Italian dry herbs
- 1 tsp smoked paprika
- 2 TBSP capsicum paste (or tomato paste)
- 500g jackfruit in brine, drained, unseasoned
- salt & pepper to taste
- Add the oil, chili paste, celery and parsnip to a medium pot on medium heat and sautee for 5 minutes.
- Add the capsicum to the pot and sautee for another 5 minutes.
- Add the silverbeet and sautee for another 5 minutes.
- Add the rest of the ingredients except the jackfruit and bring to a boil. Then lower the heat, cover the pot and simmer on low heat for 50 minutes, occasionally checking it and stirring.
- Stir in the jackfruit and cook on low heat for another 20 minutes.
- Serve with fresh toasted sourdough and fresh basil.