Skip to content
Leek and butterbean stroganoff recipe

Leek and butterbean stroganoff recipe

6 ratings

See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 218 calories / serving
  • Healthy

Ingredients

  • 1tbsp olive oil
  • 2 leeks, trimmed and sliced
  • 2 garlic cloves, peeled and sliced
  • 100g (3½oz) chestnut mushrooms, sliced
  • 2 x 400g can butterbeans, drained
  • 1tsp smoked paprika
  • 2tsp flour
  • 300ml (10fl oz) vegetable stock
  • 2tbsp soured cream or natural yogurt
  • cooked brown rice, to serve
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    915kj
    218kcal
    11%
  • Fat

    7g 11%
  • Saturates

    2g 11%
  • Sugars

    4g 5%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 26g Protein 12g Fibre 10.7g

Method

  1. Heat the oil in a pan and sauté the sliced leeks and garlic cloves for 3-4 minutes before stirring in the mushrooms. Cook for another 2 minutes. Stir in the butterbeans, smoked paprika and flour and cook for 2 minutes.
  2. Pour in the stock and stir whilst bringing to the boil. Simmer for 10-12 minutes, until the leeks are soft. Stir in the soured cream or yogurt and serve with brown rice.

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus