St Peter's House, Oxford Road, Manchester, M13 9GH

Chaplaincy to The Manchester Universities. The RNCM & The University Of Law.

Versatile Vegetable One Pot

A delicious and versatile stew made with seasonal root vegetables


celeriac, celery roots, knob celery

Recipe Ingredients

½ small onion

200g versatile root vegetable – peeled & diced 1-2cm – mixture of 2–3 root vegetables such as: carrots, swede, turnips, celeriac, beetroot etc.

1 clove garlic
2 tsp smoky creole spice blend

100g rice – washed and rinsed in cold water 3 times – basmati or long grain are best for this dish

200 ml water

1 handful green vegetable – such as: spinach, kale, cabbage, broccoli, asparagus – chopped

Optional Extras

hummus, pitta breads, salad, feta cheese, paneer, haloumi, butter beans


Prepare vegetables as described.
Place onion into saucepan with a little oil and cook over medium heat until soft (3-4 mins).
Add diced vegetables and cook until they start to soften (3-4 mins).
Add garlic and cook out for a minute before adding the spices and cooking for a minute or stirring frequently to avoid them smoking.
Now add the rice, water and leafy greens, bring everything to a boil, then reduce to a low simmer, stir well and cover with a lid. Keep on cooking until rice is tender (12 – 15 mins) stirring occasionally – if all liquid is absorbed before the rice is tender add a little extra water and continue cooking further.
Check for seasoning adding more salt and pepper as desired.
Serve with any optional extras you may have.

Recipe Print-Out



Share on facebook
Share on twitter
Share on pinterest
Share on linkedin

Table of Contents

See more recipes below

Or head back to our Recipe Catalogue

Veggie Fritters

I’m always on the hunt for fast and flavorful ways to add a veggie component to any meal. And now, if you have 25 minutes you have the easiest and tastiest way to eat your veggies: Quick and Crispy Vegetable Fritters.

Read More »