Winter Vegetable Hot Pot
Use whatever vegetables you have to hand or in the store. This is a healthy and substantial meal in itself. You could prepare it, pop it in the oven before going for a walk or a spot of gardening, all it will need on your return is the top browning off.
2 Onions, sliced
4 Carrots, sliced
2 Parsnips, sliced
3 Small Turnips, sliced
½ Celeriac, cut into matchsticks
2 Leeks, thinly sliced
1 Garlic Clove, chopped
30ml. (2 tbsp) chopped fresh mixed Herbs (Parsley, Thyme)
300 ml (1/2 pint) Vegetable stock
1 tbsp Plain Flour
675g (1.1/2lb Potatoes, scrubbed and thinly sliced
50g (2 oz) Butter
Salt and Black Pepper
Pre-heat the oven to 190 degrees C (375 F, gas 5). Arrange all the vegetables except the potatoes in layers in a large casserole with a tight-fitting lid.
Season the layers with salt and black pepper and sprinkle them with the garlic, crumbled bay leaf and chopped herbs as you go. Blend the stock with the flour and pour over the vegetables. Arrange the potatoes in overlapping layers on top. Dot with butter and cover tightly.
Cook in the oven for 1.1/4 hours, or until the vegetables are tender. Remove the lid from the casserole and cook for a further 15-20 minutes or until the top layer of potatoes is golden and crisp at the edges.
Copyright ‘Country Kitchen’ November 2008