Vegetable hotpot recipe

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  • Healthy
  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

2

Prep:

20 min

Cooking:

1 hr 50 min

White wine, mustard and tasty Cheddar add tons of flavour to this simple, herby root veg and carrot casserole hotpot. It's the perfect winter warmer!

Ingredients

  • 2 onions, thinly sliced
  • 4 large carrots, peeled and sliced
  • 3 parsnips, peeled and sliced
  • 500g (18oz) Brussels sprouts
  • 1 small butternut squash, peeled and sliced
  • 2tsp dried mixed herbs
  • 100g (4oz) fresh white breadcrumbs
  • 300ml (½ pt) hot vegetable stock
  • 2tbsp wholegrain mustard
  • 150ml (¼ pt) dry white wine
  • 50g (2oz) mature Cheddar cheese, finely grated

Method

  • 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.

  • Mix together the stock, mustard and white wine and pour over the vegetables. Cover tightly and cook for 1hr 30 mins

  • Mix together the breadcrumbs and cheese. Uncover the hotpot and press the breadcrumb mixture on top of the vegetables.

  • Return to the oven for a further 20-25 mins until the breadcrumb topping is crisp and golden.

Top tip for making Vegetable hotpot

For an additional touch sprinkle bacon bits on to the breadcrumbs before cooking.

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(158 ratings)
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