Budget Vegetable Hot Pot

Budget Vegetable Hot Pot
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1 Answer

Answer :

A hearty stew to keep away the winter chills.

2 x 15 ml spoons/2 tbsp vegetable oil

1 onion, chopped

2 large carrots, peeled and chopped

1 potato, diced

1 small turnip, peeled and diced

1/2 small swede, peeled and diced

1 large parsnip, peeled and chopped

2 sticks celery, sliced

2 cloves of garlic, crushed

2.5 cm/1 inch piece root ginger, grated

75 g/3 oz pot barley, soaked for 30 minutes

600 ml/1 pint vegetable stock

1 x 15 ml spoon/ I tbsp tomato puree

1 bay leaf

1 x 5 ml spoon/1 tsp mixed herbs

salt and freshly ground black pepper

Methods:

Heat the oil in a large pan, add the onion and carrot, and cook gently until the onion is soft and clear. Add all the remaining ingredients and bring to the boil.

Cover and simmer, stirring occasionally, for about 20 minutes, until the vegetables are all tender and the barley cooked. Boil rapidly for a few minutes to reduce and thicken the sauce slightly.
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