Meals and Courses

Lazy Winter Vegetable Hotpot

cook 30 mins
  • 750 g (1½ lb) small waxy potatoes, peeled
  • 25 g (1 oz) butter
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 500 ml (17 fl oz) good-quality, boiling vegetable or lamb stock
  • 3 parsnips, cut into chunks
  • 1 small celeriac, peeled and cut into chunks
  • 3 carrots, sliced 1 cm (½ inch) thick
  • 2 leeks, thickly sliced
  • 1 tablespoon chopped rosemary
  • 2 tablespoons olive oil
  • salt and pepper
  • finely chopped curly parsley, to garnish (optional)
  • Cook the potatoes in a large pan of salted boiling water for 8–10 minutes, until just tender. Drain well and set aside to cool slightly.
  • Meanwhile, melt the butter in a large saucepan or flameproof casserole dish and cook the onion and garlic over a medium heat for about 5 minutes, until slightly softened and coloured.
  • Pour in the stock and add the prepared vegetables and rosemary. Season with a pinch of salt and pepper, then cover and simmer over a medium heat for 15–20 minutes, until the vegetables are tender.
  • Once the potatoes are cool enough to handle, slice thickly. Heat the oil in a large, nonstick frying pan and fry the potatoes over a medium heat for 10–12 minutes, turning occasionally, until crisp and golden. Drain on kitchen paper.
  • Ladle the vegetable hotpot into shallow bowls, top with the potato slices and serve immediately, garnished with freshly chopped parsley, if desired.
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