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Roasted Vegetable Hot Pot

Serves 4 

  • 1 Medium-sized onion
  • 225g (8 oz) Carrots
  • 1 Medium-sized potato
  • 1 Large parsnip
  • 100g (4 oz) Turnips
  • 225g (8 oz) Swede
  • 50g (2 oz) Butter or margarine
  • 50g (2 oz) Pot barley- soaked
  • 900ml (1 ½ pt) Water
  • 15ml (1 tbsp) Yeast extract
  • 2 Garlic cloves – chopped
  • 1 Bay leaf
  • 2.5ml ( ½ tsp) Thyme
  • 25g (1 oz) 100% wholemeal flour
  • 30ml (2tbsp) water
  • Salt and Pepper to taste
  1. Chop all the vegetables, mix with olive oil and roast in oven at 200°C for 35 mins
  2. Melt the butter in a large saucepan and quick fry off garlic, bay leaf and thyme.
  3. Add barley, water, yeast extract, and bring to the boil, reduce heat, cover and simmer for 15 minutes until the barley is just tender.
  4. Blend flour and water and stir into hot pot – simmer for 2-3 minutes to thicken.
  5. Add the roasted vegetables; and adjust seasoning to taste with salt & pepper.