Oven-roasted hotpot
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Oven-roasted hotpot
- Prep time:
- 10 mins
- Cook time:
- 1 hrs 25 mins
- Serves:
- 6
Celia Brooks Brown combines a medley of vegetables, herbs and spices to create a simple, flavourful hotpot dish
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Ingredients
- 100g shiitake mushrooms, cut into bite-sized pieces
- 200g Tomatoes, cut into bite-sized pieces
- 250g Celeriac
- 250 g Sweet potatoes, cut into bite-sized pieces
- 2 red Onions, cut into bite-sized pieces
- 1 red pepper, cut into bit-sized pieces
- 100g runner beans, cut into bite-sized pieces
- 400g tinned Chickpeas, drained and rinsed
- 4 clove Garlic, chopped
- 1 Lemon, finely grated zest
- small handful of Basil, chopped
- small handful of Parsley, chopped
- 1 tsp Coriander seeds, crushed
- a good grinding of Nutmeg
- black pepper
- cayenne pepper, to taste
- 1 litre carrot juice, fresh or long-life
To serve:
- Yogurt
- chopped herbs
Method
1. Preheat the oven to 180°C/gas 4.2. Place the mushrooms, tomatoes, celeriac, sweet potato, onions, red pepper, runner beans and chick peas in a deep roasting or casserole dish.
3. Sprinkle over the garlic, lemon zest, basil, parsley, coriander seeds and ground nutmeg. Season with salt, freshly ground pepper and cayenne pepper and pour over the carrot juice.
4. Cover the dish with foil and bake in the oven for 45 minutes. Remove the foil and stir.
5. Reduce the temperature to 150°C/gas 2. Bake the hotpot uncovered for 30-40 minutes to let the juices reduce.
6. Serve in warmed serving bowls, serving each portion with a dollop of yogurt and chopped herbs.
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