Vegetable Hotpot

Recipe by Sackville
READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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