Tony’s vegetable hot pot

hotpot2

The Minehead Men’s Cooking Group, Minehead Resource Centre, Dermot Murphy Close, Withington. 0161 217 3951

The Minehead Men’s cooking group or ‘spice rack’ was set up by the South Manchester Healthy Living Network in November 2008. It started as a 6 week cooking course, but was so successful it decided to carry on meeting to develop a recipe book!

Reproduced from Didsbury Dinners: The Low-Carbon Community Cookbook

 

 

 

 

 

 

Serves 2–3

  • 2 large potatoes, thinly sliced
  • 2 tbsp olive oil
  • 1 red onion, halved and sliced
  • 1 leek, sliced
  • 2 garlic cloves, crushed
  • 1 carrot, cut into chunks
  • 100g/4oz broccoli florets
  • 100g/4oz cauliflower florets
  • 2 small parsnips, quartered
  • 1 tbsp plain flour
  • 500ml/1 pint vegetable stock
  • 1 eating apple, cored and sliced
  • 2 tbsp chopped sage
  • Pinch of pepper

Cook the potato slices in a saucepan of boiling water for 10 minutes, drain thoroughly and set aside.

Heat the oil in a large pan. Add the onion, leek and garlic and sauté, stirring occasionally for 2–3 minutes.

Add the remaining vegetables and cook, stirring constantly, for a further 3–4 minutes.

Stir in the flour and cook for 1 minute. Gradually add the stock and bring to the boil. Add the apple, sage and pepper. Remove from the heat and transfer the vegetables to an ovenproof dish.

Arrange the potato slices on top of the vegetable mixture to cover.

Cook in a preheated oven (190°C/375°F/gas mark 5) for 30–35 minutes or until the potato is golden brown and beginning to crisp around the edges.

 

 

© Amanda Woodvine for Didsbury Dinners, 2o11. All rights reserved. Not to be reproduced in whole or in part without the permission of the copyright owner.

Food photography: © Chava Eichner