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Vegetable Hotpot Veg HT MC 60mins Serves 4 Hot Vegetarian Vegan Vegetables Stew Main Course Healthy Eating Gluten Wheat Dairy Free Eggless
Ingredients: 2 tbsp Olive Oil 1 Large Onion, thinly sliced 250g/9oz Carrots, sliced 600ml/20fl.oz. Fresh Hot Fresh Vegetable Stock 1 tbsp Tomato Purée Bouquet Garni Salt and Black Pepper 250g/9oz Leeks, sliced 100g/4oz Parsnips, diced 250g/9oz Potatoes, cut into chunks
Instructions
1. Melt the butter in a saucepan, add the onion and gently fry for 5 minutes until soft and golden brown. Add the carrots and cook for 2 minutes, stirring.
2. Add the stock, tomato purée, bouquet garni, salt and pepper and mix well. Bring to the boil then cover and simmer for 10 minutes.
3. Add the potatoes, leeks and parsnips and cook for a further 30 minutes or until the vegetables are tender, adding extra stock or water if it starts to dry out.
4. To serve - discard the bouquet garni, transfer to a warmed serving dish.
For a non-vegan recipe, can be served with grated Cheddar Cheese.
More Vegetarian Recipes | What's in Season | Growing Vegetables
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