Senegalese Yassa Stew with Tenderstem broccoli
Serves: 6
Ready in: 30 to 60 mins
Food influencer Kellie’s Food to Glow shared this Sengal-inspired Yassa stew; it's a delicious vegan take on a traditional dish that's packed with colourful, nutritious veg.
Ingredients:
2 tbsp olive oil2 large onions, finely sliced
2 Scotch bonnet peppers, deseeded and minced
6 garlic cloves, minced
800g potatoes, scrubbed and cubed
350g carrots, scrubbed and sliced
2-3 stalks celery, sliced
2 bay leaves
1 tbsp Dijon mustard
freshly squeezed juice of 1 lemon
2-3 tbsp vinegar (same amount of vinegar as lemon juice)
1.5l hot vegetable stock
200g Tenderstem broccoli, rinsed and sliced
1-2 tbsp parsley, chopped, to garnish
method:
- Add the oil to a saucepan, then sauté the onion and minced peppers until softened.
- Add the garlic and cook for a couple of minutes before adding the potatoes, carrots, celery, bay leaves, mustard, lemon, vinegar and hot stock. Bring this all to the boil, then turn the heat down to a simmer. Cover the pan, and let the stew bubble gently, until the vegetables are soft and breaking down. The starch from the potatoes will thicken the stew nicely.
- Next, add the Tenderstem broccoli, stirring it in. Let the broccoli cook in the residual heat for 2-3 minutes.
- Serve with a sprinkle of parsley and extra vinegar if you like.
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