Spring Vegetable Hot Pot

Spring Vegetable Hot Pot

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    carrots

  • 1

    large onion

  • 2

    leeks

  • olive oil

  • 2

    cloves garlic

  • 10

    spears of asparagus

  • 1

    can white beans such as canellini or butter/lima beans

  • 1

    cup frozen green peas

  • 1

    tbsp gluten-free flour – I used rice flour

  • ounces dairy free garlic and herb cream cheese

  • 14

    ounces gluten-free vegetable stock

  • 1

    large potato

Directions

Step 1Preheat your oven to 350 degrees. Step 2 Peel/ Wash/ Trim your carrots, onion and leeks then fry in a small drizzle of olive oil for 10 mins on a medium heat in a large deep based oven proof frying pan or casserole dish. Step 3 Crush the garlic into the pan, season with a good pinch of salt and pepper and add your roughly chopped asparagus, white beans and frozen peas and cook for a further 5 mins. Once the vegetables are softened (and the peas are defrosted) stir in the flour, cream cheese and vegetable stock. Step 4 Bring to the boil then simmer covered for 15 mins. Add a splash of water if the sauce is thickening too quickly. Step 5 Top the filling with a layer of thin slices of unpeeled potato, you can do this randomly or in a nice swirl like I did. Cover with foil or put the lid on and bake in the oven for 20 mins. Then uncover for 10-15 mins to crisp up potatoes. Step 6 It is done when the potato slices are browned around the edges and the filling is bubbling away underneath. Serve hot with any side you like. If you are serving this at a party then make a couple of big pan fuls, place a large spoon in each pan and watch it disappear!


Nutrition

Facebook Conversations