Leek and butterbean stroganoff recipe

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

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.

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.

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  • 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
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  • Energy 917kj 218kcal 11%
  • Fat 7.4g 11%
  • Saturates 2.1g 11%
  • Sugars 4.3g 5%
  • Salt 0.9g 15%

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

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