This easy, one-pot dish of root vegetables and pinto beans makes a nourishing winter main course, and needs no accompaniments. It's particularly enjoyable with a glass of dry cider or apple juice.
You can also cook the stew on top of the stove. Heat the oil in a large saucepan, add the vegetables and fry for 4–5 minutes, stirring, then add the garlic, rosemary and seasoning. Stir in the beans, cider and stock, and bring to the boil. Cover and simmer for 30–35 minutes or until tender. * Replace the acorn squash with butternut squash and use canned ful medames beans instead of the pinto beans. Omit the potatoes from the stew and reduce the stock to 150 ml (5 fl oz). Bake 4 medium-sized potatoes in their jackets alongside the stew for 40–50 minutes or until tender. Serve the stew spooned into the split jacket potatoes.
Parsnips are a very nutritious starchy vegetable, providing useful amounts of potassium, the B vitamins B1 and folate, and vitamin C. * Use freshly dug potatoes whenever possible, as they can contain as much as ten times more vitamin C than potatoes that have been stored.
Excellent source of copper, folate, potassium, vitamin A, vitamin B1, vitamin B6, vitamin C. Good source of calcium, iron, zinc. Useful source of niacin, selenium, vitamin E.