Roasted Vegetable Hot Pot
Ingredients
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
How To Make
- Chop all the vegetables, mix with olive oil and roast in oven at 200°C for 35 mins
- Melt the butter in a large saucepan and quick fry off garlic, bay leaf and thyme.
- Add barley, water, yeast extract, and bring to the boil, reduce heat, cover and simmer for 15 minutes until the barley is just tender.
- Blend flour and water and stir into hot pot – simmer for 2-3 minutes to thicken.
- Add the roasted vegetables; and adjust seasoning to taste with salt & pepper.