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Vegetable Hot-Pot


Potatoes sliced thinly 1 No.
Onions chopped         1 No.
Leeks chopped          1 No.
Carrots chopped        1/2 Cup.
Cauliflower florets    1/2 Cup.
Broccoli florets        1/2 Cup.
Turnip chopped         1/2 Cup 
Garlic chopped         2 Nos.
Corn flour             1 Tbsp.
Vegetable stock        3 Cups or as needed.  
Oil                    2 Tbsp.
Chilli powder          1 Tsp.
Cumin ground           1/2 Tsp. 
Sage chopped           1/2 Tsp.
Cheddar Cheese grated  1 Cup or to taste.

Method :  

Pre-heat the oven to 375°F. Wash all the veges & drain.
Slice Potato thinly into rounds. Cook in boiling water for 5 minutes & drain.
Heat oil in a pan,add garlic,onion ,leekes & fry till translucent.
Mix in all the veges,salt,chilli,cumin & cook covered for a few miutes.
Mix the cornflour with stock, & add to the veges.Add sage .Bring to boil.
Transfer to oven-proof dish.Layer with Potatoes rounds on top.
Sprinkle with Cheese & bake for 8-9 minutes till potatoes are brown & cheese melts.
Serve immediately.

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