Hearty Party Hotpot

A comforting winter vegetable and mushroom stew flavored with Marsala wine, chestnuts, and topped with fresh pomegranate seeds.

Vegetarian Healthy Mushrooms Winter Stew

Estimated Nutrition

Calories

268

kcal / serving

1072 kcal total

Carbs

38g

per serving

152 g total

Fat

per serving

28 g total

Protein

per serving

24 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Wholegrain Mustard

tbsp

Redcurrant Jelly

Dairy

Butter

Fruits

piece

Pomegranate

seeds only

GrainsCereals

tbsp

Plain Flour

Liquids

tbsp

Marsala Wine

or other Christmas wines

400

Vegetable Stock

NutsSeeds

sprig

pinch

tsp

150

canned

piece

Bay Leaves

piece

Black Pepper

freshly ground to taste

Vegetables

piece

Onion

roughly chopped

piece

Carrot

chopped into hearty chunks

piece

Parsnip

chopped into hearty chunks

0.5

piece

Swede

chopped into hearty chunks

piece

Chestnut Mushrooms

quartered

handful

Porcini Mushrooms

dried

Method

Chop onions and soften them in a casserole dish with butter.

Crush rosemary, salt, and juniper berries in a mortar and add to the onions.

Add chunks of carrot, swede, and parsnip to the dish.

Stir in Marsala wine and flour to thicken the mixture.

Add chestnuts, bay leaves, and stock, then season and simmer for 15 minutes.

Add chestnut mushrooms and porcini mushrooms to the pot.

Stir in mustard and redcurrant jelly and simmer for another 20 minutes.

Serve with fresh pomegranate seeds scattered over each plate.