Vegetable hotpot

Vegetable hotpot
Average rating: 4 out of 5 star rating

White wine and Cheddar add tons of flavour to this simple veggie casserole dish. The perfect winter warmer!

  • Cooking time: 2 hrs 30 mins

  • Serves: 4

  • Costs: Cheap as chips

Ingredients

  • 2 onions, thinly sliced
  • 4 large carrots, peeled and sliced
  • 3 parsnips, peeled and sliced
  • 1 small butternut squash, peeled and sliced
  • 2tsp dried mixed herbs
  • 300ml (½ pt) hot vegetable stock
  • 2tbsp wholegrain mustard
  • 150ml (¼pt) dry white wine
  • 100g (4oz) fresh white breadcrumbs
  • 50g (2oz) mature Cheddar cheese, finely grated
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Method

  1. Preheat the oven to 180°C (350°F, gas mark 4). Layer all the vegetables in a deep-sided casserole dish. Season well with salt and freshly ground black pepper between each layer and sprinkle a little of the dried mixed herbs.
  2. Mix together the stock, mustard and white wine and pour over the vegetables. Cover tightly and cook for 1hr 30 mins
  3. Mix together the breadcrumbs and cheese. Uncover the hotpot and press the breadcrumb mixture on top of the vegetables.
  4. Return to the oven for a further 20-25 mins until the breadcrumb topping is crisp and golden.
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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/139272/Vegetable-hotpot