Best Lazy Cheesy Vegetable Hotpot Recipes

Vegetable Hotpot image

Provided by Sackville

Categories Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

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

Steps:

Boil potatoes just lightly until about cooked.
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.)
Do not overcook.
Add the herbs and seasonings to the vegetables.
Mix mustard powder, flour and tomato paste with water and stock until smooth.
Pour mixture onto the vegetables and bring to a boil, stirring constantly.
Season with salt and pepper.
Transfer to an ovenproof dish if necessary.
Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
Season with salt and pepper.
Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
Serve with a salad or on top of rice.

Vegetable hotpot recipe image

Provided by GoodtoKnow

Time 2h10m

Yield Serves: 4

Number Of Ingredients 11

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

Steps:

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.

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