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    You are in: Home / Recipes / Vegetable Hotpot Recipe
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    Vegetable Hotpot

    Vegetable Hotpot. Photo by gardenjon

    1/1 Photo of Vegetable Hotpot

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Sackville's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil potatoes just lightly until about cooked.
    2. 2
      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.)
    3. 3
      Do not overcook.
    4. 4
      Add the herbs and seasonings to the vegetables.
    5. 5
      Mix mustard powder, flour and tomato paste with water and stock until smooth.
    6. 6
      Pour mixture onto the vegetables and bring to a boil, stirring constantly.
    7. 7
      Season with salt and pepper.
    8. 8
      Transfer to an ovenproof dish if necessary.
    9. 9
      Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
    10. 10
      Season with salt and pepper.
    11. 11
      Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
    12. 12
      The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
    13. 13
      Serve with a salad or on top of rice.

    Ratings & Reviews:

    • on April 26, 2013

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2009

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2007

      45

      Looked yucky , but tasted suprisingly good . I used aubergines leeks broccolli cauli garlic carrots and zuccini and 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 .

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Vegetable Hotpot

    Serving Size: 1 (232 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 342.2
     
    Calories from Fat 97
    28%
    Total Fat 10.8 g
    16%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 52.1 mg
    2%
    Total Carbohydrate 56.3 g
    18%
    Dietary Fiber 7.2 g
    28%
    Sugars 2.9 g
    11%
    Protein 6.9 g
    13%

    The following items or measurements are not included:

    vegetables

    vegetable stock

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