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Vegetable Hotpot   Veg    HT  MC   60mins

Serves 4     Hot   Vegetarian    Vegan   Vegetables  Stew  Main Course   Healthy Eating   Gluten Wheat  Dairy Free   Eggless  



2 tbsp Olive Oil

1 Large Onion, thinly sliced

250g/9oz Carrots, sliced

600ml/20fl.oz. Fresh Hot Fresh Vegetable Stock

1 tbsp Tomato Purée

Bouquet Garni

Salt and Black Pepper

250g/9oz Leeks, sliced

100g/4oz Parsnips, diced

250g/9oz Potatoes, cut into chunks




1. Melt the butter in a saucepan, add the onion and gently fry for 5 minutes until soft and golden brown. Add the carrots and cook for 2 minutes, stirring.


2. Add the stock, tomato purée, bouquet garni, salt and pepper and mix well. Bring to the boil then cover and simmer for 10 minutes.


3. Add the potatoes, leeks and parsnips and cook for a further 30 minutes or until the vegetables are tender, adding extra stock or water if it starts to dry out.


4. To serve - discard the bouquet garni, transfer to a warmed serving dish.


For a non-vegan recipe, can be served with grated Cheddar Cheese.


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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