Root vegetable & white bean stew
A Scandinavian dinner for the galley that copes with rough seas, one pot, can be made ahead and frozen, about 45 min hands-on.
- Dinner
- Scandinavian
- ⏱ 45 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- kosher
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato480 g (≈ 2.5 potatos) (120 g (≈ 0.5 potato))
- Carrot240 g (≈ 4 carrots) (60 g (≈ 1 carrot))
- Leek240 g (≈ 2.5 leeks) (60 g (≈ 0.5 leek))
- Canned white beans (cannellini)400 g (100 g)
- Vegetable stock cubes12 g (3 g)
- Dried thyme1.2 g (0.3 g)
- Dijon mustard16 g (4 g)
- Extra-virgin olive oil32 g (8 g)
Method
- Soften the leek in the oil 5 minutes.
- Add cubed potato and carrot, thyme, stock cube and 250 ml water per serving; simmer 20 minutes.
- Add beans for 5 minutes; stir in the mustard.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Celery, Gluten, Mustard, Sulphites — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 355
- protein
- 12 g
- fat
- 9 g
- carbs
- 59 g
- sugar
- 7 g
- fibre
- 10 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes