Vegetable Hotpot Recipe

Name: Vegetable Hotpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs potatoes, peeled and diced; 2 1/2 lbs vegetables, chopped (you can use almost anything, including carrots, broccoli, peppers, onions, courgettes, eggplant, cel); 2 cloves garlic, crushed; 3 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon rosemary; 2 teaspoons paprika; 1 tablespoon fresh parsley, chopped; 1 bay leaf; 1 teaspoon mustard powder; 3 tablespoons flour; 1 tablespoon tomato paste; 2/3 cup cold water; 2 cups vegetable stock; salt and pepper, to taste

Servings: persons

2 1/2 lbs potatoes, peeled and diced
2 1/2 lbs vegetables, chopped (you can use almost anything, including carrots, broccoli, peppers, onions, courgettes, eggplant, cel)
2 cloves garlic, crushed
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon rosemary
2 teaspoons paprika
1 tablespoon fresh parsley, chopped
1 bay leaf
1 teaspoon mustard powder
3 tablespoons flour
1 tablespoon tomato paste
2/3 cup cold water
2 cups vegetable stock
salt and pepper, to taste

1
Boil potatoes just lightly until about cooked.
2
Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably) in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.)
3
Do not overcook.
4
Add the herbs and seasonings to the vegetables.
5
Mix mustard powder, flour and tomato paste with water and stock until smooth.
6
Pour mixture onto the vegetables and bring to a boil, stirring constantly.
7
Season with salt and pepper.
8
Transfer to an ovenproof dish if necessary.
9
Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
10
Season with salt and pepper.
11
Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
12
The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
13
Serve with a salad or on top of rice.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/2 lbs potatoes, peeled and diced, 2 1/2 lbs vegetables, chopped (you can use almost anything, including carrots, broccoli, peppers, onions, courgettes, eggplant, cel), 2 cloves garlic, crushed, 3 tablespoons olive oil, and more.

Yes, Vegetable Hotpot falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Hotpot

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