1 fennel bulb, sliced
2 sticks celery, cut into 4
1/2 x 280g pack runner beans, sliced
500ml vegetable stock
1/2 x 400g can butter beans, drained
25g pack fresh parsley, chopped
150g pre-cooked beetroot, grated
2 tsp balsamic glaze
2 tbsp natural yogurt
1. Place the fennel, celery and runner beans into a large frying pan and pour over the stock. Bring to the boil and cook for 10 minutes until tender, adding the butter beans for the last 2 minutes. Remove the vegetables with a slotted spoon, mix in half the parsley and place in a serving dish. Boil the remaining stock to reduce by half and pour over the vegetables.
2. Meanwhile, mix the beetroot with the balsamic glaze, yogurt and remaining parsley, then season and serve with the braised vegetables.
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