Vegetable Hotpot Recipes

VEGETABLE HOTPOT

Steps:

• Boil potatoes just lightly until about cooked.
• 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.)
• Do not overcook.
• Add the herbs and seasonings to the vegetables.
• Mix mustard powder, flour and tomato paste with water and stock until smooth.
• Pour mixture onto the vegetables and bring to a boil, stirring constantly.
• Season with salt and pepper.
• Transfer to an ovenproof dish if necessary.
• Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
• Season with salt and pepper.
• Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
• The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
• Serve with a salad or on top of rice.

VEGETARIAN HOT POT

Steps:

• Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 15 minutes, discard the ginger and garlic.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add mushrooms and crushed red pepper stirring often, until tender,3 to 5 minutes.
• Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
• Add mushrooms, bok choy stems mixture to the broth; add noodles,reduce heat to medium-low and simmer for 3 minutes.
• Add Bok choy greens and tofu; simmer until heated through, about 3 minutes.
• Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.

LAZY CHEESY VEGETABLE HOTPOT

Steps:

• In a shallow microwavable dish toss the leeks in half the butter and cook on High for 5 mins until they begin to soften. Stir in the cabbage and mushrooms and add the crème fraîche. Lay the potato slices over the vegetables pressing them down with a fish slice.
• Dot the potatoes with the remaining butter and microwave, uncovered, for 15-20 mins on High until they are done. Scatter over the cheese and thyme, and either microwave on High to melt for 2 mins, or grill until crisp and brown. Leave to stand for a few mins and serve straight from the dish.

VEGETABLE HOT POT

Steps:

• Peel and slice the onion. Grate the cheese. Peel the potatoes and cut them into thick slices (1/4 in/1/2 cm). Heat the oil and butter in a saucepan over a moderate heat, and fry the onions for 2-3 minutes, until soft. Add the raw vegetables (not the potatoes) and continue to fry gently for a few more minutes. Stir in the soup. Bring to the boil, and then lower the heat and simmer gently for 5-10 minutes, until the vegetables are tender, adding any cooked vegetables for the last 2-3 minutes to heat them through.
• Meanwhile, partly cook the sliced potatoes separately in boiling, salted water for 4-5 minutes. Drain them. Arrange the mixed vegetables in a casserole or ovenproof dish. Stir in half the cheese and cover with the hot soup. Season with salt and pepper. Top with a thick layer of potato slices. Dot with some butter. Sprinkle with the rest of the cheese. Bake in a hot oven (400F/200C/Gas Mark 6-7) for 15-20 minutes, until the top is golden brown. Serve hot.

VEGETABLE AND LENTIL HOTPOT

Steps:

• Heat oil and saute onion and garlic in sacuepan for 2 minutes or until onion has softened.
• Add all spices and saute for a further minute or so.
• Add all other ingredients and simmer covered, stirring every few minutes for about 25 minutes or until vegetables and lentils are cooked.