Carrot and parsnip hotpot
Average rating:
Try this vegetarian carrot and parsnip hotpot as a healthy winter warmer.
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Serves: 4
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Prep time: 15 mins
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Cooking time: 1 hr
Ingredients
- 3tbsp sunflower oil
- 1 large onion, sliced
- 3 large carrots, peeled and cut into chunks
- 3 large parsnips, peeled and cut into chunks
- 1 large potato, peeled and cut into chunks
- 2 cloves garlic, crushed
- 170g self-raising flour
- 85g cold butter, cut into cubes
- 20g fresh parsley, chopped
- 1 vegetable stock cube
- 400g can kidney beans, rinsed and drained
- 1 bay leaf
- 400g can chopped tomatoes with herbs
Method
- Preheat the oven to 180ºC (350ºF/gas mark 4). Heat the oil in a flame-proof casserole dish and gently fry the onion, carrots, parsnips and potato for 10 mins until softened and lightly browned. Add the garlic to the dish for the last minute.
- Meanwhile, sift the flour into a large bowl and season with salt and freshly ground black pepper. Rub the butter into the flour with your fingertips until it looks like breadcrumbs. Add the parsley, then stir in 4 - 5tbsp cold water - enough to form a soft but not sticky dough. Roll into 10 dumplings.
- Dissolve the stock cube in 150ml boiling water and add to the casserole dish, together with the kidney beans, bay leaf and tomatoes. Season, bring to the boil, then arrange the dumplings on top.
- Cover and bake for 40 mins, until the dumplings are cooked and the vegetables are tender.
Nutritional information per portion
- Calories 620(kcal)
- Fat 34.0g
- Saturates 17.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
http://www.goodtoknow.co.uk/recipes/151352/Carrot-and-parsnip-hotpot