Vegetable Hotpot

Vegetable Hotpot

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 4-6

    • About This Recipe

    “Vegetable Hotpot is one of those recipes that allows you to take nearly any vegetable in your fridge, mix it together with a few others, throw it in the oven, and come out with something divine in about an hour. Lovely!”

    Ingredients

  • 2 1/2 lbspotatoes, peeled and diced
  • 2 1/2 lbsvegetables, chopped( you can use almost anything, including carrots, broccoli, peppers, onions, courgettes, eggplant, cel)
  • 2clovesgarlic, crushed
  • 3tablespoonsolive oil
  • 1teaspoondried thyme
  • 1teaspoonrosemary
  • 2teaspoonspaprika
  • 1tablespoonfresh parsley, chopped
  • 1bay leaf
  • 1teaspoonmustard powder
  • 3tablespoonsflour
  • 1tablespoontomato paste
  • 2/3 cupcold water
  • 2cupsvegetable stock
  • salt and pepper, to taste

    • Directions

  • Boil potatoes just lightly until about cooked.
  • Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably) in a covered frying pan and let cook on low for about 5 minutes — just long enough to take a bit of the crunch off, but not enough to cook them entirely.)
  • Do not overcook.
  • Add the herbs and seasonings to the vegetables.
  • Mix mustard powder, flour and tomato paste with water and stock until smooth.
  • Pour mixture onto the vegetables and bring to a boil, stirring constantly.
  • Season with salt and pepper.
  • Transfer to an ovenproof dish if necessary.
  • Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
  • Season with salt and pepper.
  • Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
  • The potatoes should be brown, but if they’re not you can grill them for another 5 minutes.
  • Serve with a salad or on top of rice.

    • Reviews

  • “Great dish for loading all sorts of veggies in.In our version we added kidney beans and mushrooms for some extra flavors and protein.You can also top it with quick drop biscuits and then bake it some more creating a sort of pot pie and thus truly complete meal!”

  • “Loved it! I used eggplant, carrots, bell pepper, 1/2 a jalapeno, and collard greens. Then squeezed lots of lemon juice on it before eating.”

  • “Looked yucky , but tasted suprisingly good . I used aubergines leeks broccolli cauli garlic carrots and zucciniand pepper . Also i added chick peas to give it extra bulk .. As a pregnant woman who is having trouble eating her veg, this is a really good and yummy source of getting veg in my diet .”

  • “This was a wonderful surprise. I followed the recipe exactly and the potatoes turned out very crispy over a delicious vegetable combination (only needed 40 minutes at 220 Degrees C). Will definately make this again for a healthy family meal. Thank you for a lovely recipe.”

  • “omg what a great recipe i used carrots, mushrooms. capscium, sweet potato, onions and celery i didnt have to brown the top as the potatoes browned nicely thanks for sharing a great recipe will be making this a lot”

  • “I really can’t believe that I’m the first reviewer for this delicious,healthy recipe!! I used a mix of carrots,broccoli,onions,mushrooms,zucchini,parsnips,pumpkin and capsicum.I followed the directions and I did brown the potato topping for 5 minutes or so under the grill.It looked as good as it tasted,the gravy was excellent and the veges tender.I’m sure I’ll use this recipe a lot,especially with winter coming on here.”

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