This stew is great to have during the winter time. I never knew that prawns tasted so good in a stew. They complemented the root vegetables so well. You have the sweet beetroot and roast peppers as well as the velvety spinach and beet greens. In addition, you have the crunchy sweetcorn and mange tout. Also the seasoning and spices take the stew to another level.
This stew is a great stew to have if you have low in vitamin B6, B12 or iron. it really boosts your energy levels. If you are a vegetarian, you can adapt this meal and omit the prawns and salmon yet still have all of the nutrients of the stew. These root vegetables are great to have in the winter.
Prep: 20 mins
Cooking time: 45 mins
-1 tin Chopped tomatoes
-1 tin of Sweetcorn
-1 pack of prawns
-1 pack of fresh salmon
-1/2 pack of prawns
-1 Tbsp of creme fraiche
-1/2 pack of mange tout
-6 fresh beetroots
-1 roast pepper
-1 spring onion
-1 pack spinach
-1 tsp chopped garlic
-1 tsp parsley
-1 tsp coriander
-1 tsp tarragon
-1 Tbsp cajun seasoning
Wash and prepare the vegetables.
Chop the beetroot into quarters.
Add chopped tomatoes and chopped beetroot to a saucepan.
Fry the roast peppers in a frying pan on a medium heat.
Fry the mushrooms and spring onion in a frying pan on a medium heat.
Add the fried mushrooms, spring onion and peppers to the saucepan.
Add the salmon to the saucepan.
Fry the prawns in Cajun seasoning and parsley and butter.
Add the prawns to the saucepan.
Add spinach and beet greens.
Add crepe fraiche and stir until stew has thickened.
Serve and garnish with creme fraiche and parsley.