Greengrocers' Hotpot

A hearty vegetarian hotpot featuring stewed onions, tomatoes, beans, and courgettes topped with a tangle of carrots and beetroot.

Vegetarian Healthy Dinner Vegetables Beans

Estimated Nutrition

Calories

436

kcal / serving

2180 kcal total

Carbs

32g

per serving

160 g total

Fat

27g

per serving

135 g total

Protein

10g

per serving

50 g total

Cook Time

104

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

LegumesPulses

400

Flageolet Beans

1 tin, drained

400

Haricot Beans

1 tin, drained

NutsSeeds

sprig

Thyme

fresh leaves

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

118.3

Olive Oil

8 tablespoons total

Vegetables

piece

Onion

sliced

piece

Aubergine

sliced in half lengthways and then into 1cm thick semi-circles

piece

Courgette

sliced into 1cm thick rounds

800

Tomatoes

on the vine, cut in half

piece

Carrot

cut into ribbons

piece

Beetroot

cooked, sliced into 1cm thick rounds

Method

Preheat the oven to 160°C.

Heat 44 ml of oil in a lidded casserole and fry onions until golden-brown.

Add 500 ml water, bring to boil, and simmer until water evaporates.

Fry aubergine and courgette pieces in batches in a separate pan with 59 ml oil.

Add tomato halves to the onions, season, cover, and cook for 8-10 minutes.

Stir all beans, courgettes, and aubergines into the onion and tomato mixture.

Melt butter and remaining oil to coat carrot ribbons and layer them on top.

Cook beetroot slices until soft and arrange them with carrots and thyme.

Bake for 45-60 minutes until the topping is crisp and golden.