Winter Vegetable Hot Pot Cooking Recipes

Ingredients :

2

4

1

2

3

1/2

2

1

1

30 ml

300 ml

15 ml

675 g

50 g

onions, sliced

carrots, sliced

small swede, sliced

parsnips, sliced

small turnips, sliced

celeriac, cut into matchsticks

leeks, thinly sliced

garlic clove, chopped

bay leaf, crumbled

chopped fresh mixed herbs, such as parsley and thyme

vegetable stock

plain flour

red skinned potatoes, scrubbed and thinly sliced

butter

salt and black pepper

1. Preheat the oven to 190^oC/375^oF/Gas 5.
2. Arrange all the vegetables, except the potatoes, in layers in a large casserole with a tight fitting lid.
3. Season the vegetables layers lightly with salt and pepper and sprinkle them with garlic, crumbled bay leaf and chopped herbs as you go.
4. Blend the stock into the flour and pour over the vegetables.
5. Arrange the potatoes in overlapping layers on top.
6. Dot with butter and cover tightly.
7. Cook in oven for 1¹/4 hours, or until the vegetables are tender.
8. Remove the lid from the casserole and cook for a further 15 - 20 minutes until the top layers of potatoes is golden and crisp at the edges. Serve hot.

Serves 4

Note :

Use whatever vegetables you have to hand in this richly flavored and substantial one pot meal.

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