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Vegetable Hotpot

Vegetable Hotpot


Vegetable Hotpot is one of those recipes that allows you to take nearly any vegetable in your fridge, mix it together with a few others, throw it in the oven, and come out with something divine in about an hour. Lovely!

Cooking Time

Preparation Time : 15

Cook Time : 45

Total Time : 60


Serves 4-6

  • 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)

  • 2cloves garlic , crushed

  • 3tablespoons olive oil

  • 1teaspoon dried thyme

  • 1teaspoon rosemary

  • 2teaspoons paprika

  • 1tablespoon fresh parsley, chopped

  • 1 bay leaf

  • 1teaspoon mustard powder

  • 3tablespoons flour

  • 1tablespoon tomato paste

  • 2⁄3 cup cold water

  • 2cups vegetable stock

  • salt and pepper, to taste


  • 01

    Boil potatoes just lightly until about cooked.

  • 02

    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.)

  • 03

    Do not overcook.

  • 04

    Add the herbs and seasonings to the vegetables.

  • 05

    Mix mustard powder, flour and tomato paste with water and stock until smooth.

  • 06

    Pour mixture onto the vegetables and bring to a boil, stirring constantly.

  • 07

    Season with salt and pepper.

  • 08

    Transfer to an ovenproof dish if necessary.

  • 09

    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.



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