Winter Vegetable Hot Pot
Use whatever vegetables you have to hand in this richly flavoured and substantial one-pot meal.
2 Medium Onions, sliced
4 Medium Carrots, sliced
1 Small Swede, sliced
2 Medium Parsnips, sliced
3 Small Turnips, sliced
1/2 Medium Celeriac, cut into matchsticks
2 Medium Leeks, thinly sliced
1 Clove Garlic, chopped
1 Bay leaf, crumbled
2 Tablespoon Fresh mixed herbs, chopped (parsley, thyme)
300 ml Vegetable stock (1/2 pint)
1 Tablespoon Plain flour
675 Gram Red skinned potatoes, thinly sliced (1 1/2 lb)
50 Gram Butter (2 oz)
Salt and pepper
Preheat the oven to 190 °C / 375 °F Gas 5. Arrange all the vegetables, except the potatoes, in layers in a large casserole dish with a tight fitting lid.
Season the vegetable layers lightly with salt and pepper and sprinkle them with garlic, crumbled bay leaf and chopped herbs as you go.
Blend the stock into the flour and pour over the vegetables.
Arrange the potatoes in overlapping layers on top. Dot with butter and cover tightly.
Cook in the oven for 1 1/4 hours, or until the vegetables are tender.
Remove the lid from the casserole and cook for a further 15-20 minutes until the top layer of potatoes is golden and crisp at the edges. Serve hot.