Vegetable Hot Pot

A great winter warmer.

Ingredients


  • 1 tblsp extra virgin olive oil
  • 1 large onion sliced
  • 200 g tomato puree
  • good slug of madeira
  • 2 tblsp barley
  • dash of tabasco
  • 2 l vegetable stock
  • 1 tblsp brown rice flour
  • 2 carrots (sliced)
  • 2 small leeks (sliced white part only)
  • 3 celery sticks (roughly chopped)
  • 0.50 small turnip chunks
  • 2 sprigs of thyme
  • 2 bay leaves
  • 2 large potatoes
  • 2 parsnips
  • a little milk
  • sea salt

Method

  1. Peel the potatoes and parsnips and chop into chunks and place into a pot with a pinch of salt.
  2. Bring to a boil, then simmer for 15 minutes until cooked.
  3. Mash with a fork, adding a little milk to give a smooth consistency. Set aside.
  4. Heat the oil in a large pot over a medium heat. Fry the onion for 5 minutes until soft but not brown.
  5. Lower the heat, add the tomato puree and cook for 8 minutes, stirring.
  6. Stir in the Madeira and boil for a few minutes.
  7. Add the barley, Tabasco and 1 litre of the stock.
  8. Boil, then simmer for 20 minutes to reduce by one third.
  9. Stir in the flour to thicken the sauce. Cook for 3-4 minutes.
  10. Place the carrots, leek, celery, turnip, thyme and bay leaves into a pot with 1 litre of vegetable stock.
  11. Bring to a boil, place a lid on top, lower the heat and simmer for 3 minutes.
  12. Add to the pot with the sauce and stir well. Season with salt and pepper.
  13. Place the mix into a deep oven proof dish.
  14. Spread the potato and parsnip mash on top.
  15. Dot with butter and place in a pre heated oven, 190°C (375°F/Gas 5).
  16. Bake until the topping has browned, approx 40 minutes.




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