Artichoke casserole w/ herbs

2 tbsp olive oil
1 stalk celery, chopped
1 onion, chopped
2 carrots, chopped
1 parsnip, chopped
1 turnip, peeled and chopped
1 tbsp chopped fresh oregano
1 tbsp fresh rosemary leaves
1 tsp lemon thyme leaves
500ml vegetable stock
400g canned flageolet beans
200g jar artichoke hearts, drained
2 tbsp chopped parsley

Add the oil, celery, onion, carrots, parsnip and turnip to a large pan. Put the herbs into the pan and fry until soft and browning slightly. Add the stock and simmer for 15 minutes. Add the beans and artichokes and simmer for another five minutes. Add the chopped parsley at the end and serve.

Original post with credits


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