- Ingredients
- 2tbsp butter
- 120g onions, diced
- 1 clove garlic, crushed
- 600g MAGGI Rich & Rustic Tomato Sauce
- 30g MAGGI Vegetable Liquid Concentrated Fonds
- 1tsp rosemary, finely chopped
- 700g water
- 30g uncooked pearl barley, or 110g cooked
- 260g carrot, diced
- 260g swede, diced
- 260g potato, diced
- 150g celery, diced
- 200g leek, finely sliced
- 2 dashes hot sauce (optional)
- 5 baking potatoes, finely sliced
Vegetable Hot Pot
Ingredients
Method
Method
Heat the butter in a large pan and cook the diced onion for five minutes or until soft, then add the garlic and cook for a further 2-3 minutes.
Add the tomato sauce, vegetable fonds and rosemary. Simmer for 10 minutes then blitz the sauce with a food processor.
Return to the pan along with the water and pearl barley. Bring to the boil.
Allow to cook for 10 minutes then add the carrots and swede. Cook for a further 10 minutes before adding the potato, celery and leek. Keep the pan on the heat until all the vegetables are cooked. Stir in a few dashes of hot sauce, if desired.
Blanch the sliced baking potatoes in a separate pan of boiling water for 3 minutes, or until just softened.
Transfer the vegetable mix to an oven proof dish then layer the blanched potatoes, ensuring they overlap and fully cover the surface of the hot pot.
Brush with butter and bake for 30 to 40 minutes in an oven pre-heated oven to 190°C/ 375°F/ Gas Mark 5.
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