parsnip-mushroom-and-kale-stew-with-quinoa

Ingredients

2 tbsp vegetable oil

2 onions diced

2 garlic cloves

1 celery stick sliced

250g parsnip diced into large chunks

150g mushrooms sliced

150g kale sliced into ribbons

1tsp Worcester sauce

1tsp smoked paprika

salt and pepper

500ml vegetable stock

cooked quinoa to serve

Method:

Heat the oil in a large deep frying pan. Add the onion and fry for about 5 minutes, until translucent. Add the garlic, smoked paprika, mushrooms and celery and fry for a further couple of minutes. Add the diced parsnip, pour in the vegetable stock and simmer for 20 minutes. Half way through add the sliced kale.

Season with Worcester sauce, salt and pepper and serve with cooked quinoa.