Chunky root vegetable hotpot
By Claire
About This Recipe
A hearty one-pot dish of meltingly tender veggies
Recipe Tags
Instructions
Ingredients
1 red onion, roughly chopped
4 celery sticks, roughly sliced
500ml vegetable stock
2 garlic cloves, thinly sliced
3 turnips, peeled and roughly chopped
2 carrots, roughly chopped
2 parsnips, peeled and roughly chopped
3 medium potatoes, peeled and cut into bite-size pieces
60g yellow split peas
2 x 400g cans chopped tomatoes
300g button mushrooms
2 sprigs of rosemary
Chopped fresh flat-leaf parsley, to serve (optional)
Method
1. Place the onion and celery and half of the stock in a large saucepan. Bring to the boil, reduce the heat and simmer for 10 minutes.
2. Add the remaining stock along with the garlic, turnips, carrots, parsnips and potatoes.Bring back to the boil and add the split peas, tomatoes, mushrooms and rosemary.
3. Bring the mixture back to boil once again, reduce the heat, season lightly and simmer gently for 20-25 minutes or until all the vegetables are tender. Sprinkle over the chopped parsley, if using, and serve immediately.
Nutritional Information
red onion
celery
vegetable stock
garlic
turnips
carrots
parsnips
potatoes
split peas
tomatoes
button mushrooms
rosemary
parsley
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Chunky root vegetable hotpot