Vegetable Hot-Pot
Ingredients:
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.
