Ingredients

100g Carrots peeled and finely chopped

100g Turnips peeled and finely chopped

100g Parsnips peeled and finely chopped

100g White Onions peeled and finely chopped

1 Celery Stick finely chopped

1 Fennel Bulb trimmed and finely chopped

25ml Burren Balsamics Black Garlic Vinegar

400g Red Kidney Beans drained and washed

400g Chopped Tomatoes

200ml Vegetable Stock

5g Letterbox Larder Vegetarian Sprinkle

10ml Olive Oil

Method

1. Heat the oil in a suitable saucepan then add the prepared vegetables and sauté for a couple of minutes.
2. Deglaze the pan with the vinegar.
3. Add the chopped tomatoes, stock and letterbox seasoning.
4. Bring to the boil then reduce to simmer.
5. Braise gently until the vegetables are cooked.
6. Add the kidney beans.
7. Season with a little sea salt and freshly ground black pepper.
8. Serve with flat breads and steamed coriander rice.