Vegetable Hotpot
photo by gardenjon
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 2 1⁄2 lbs potatoes, peeled and diced
- 2 1⁄2 lbs vegetables, chopped (you can use almost anything, including carrots, broccoli, peppers, onions, courgettes, eggplant, cel)
- 2 cloves garlic, crushed
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon rosemary
- 2 teaspoons paprika
- 1 tablespoon fresh parsley, chopped
- 1 bay leaf
- 1 teaspoon mustard powder
- 3 tablespoons flour
- 1 tablespoon tomato paste
- 2⁄3 cup cold water
- 2 cups vegetable 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
see 1 more reviews
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">