Vegetable and Bean Hotpot

Name: Vegetable and Bean Hotpot
Prep time: 20 min
Cook time: 4 h 15 min
Total time: 255 min
Cuisine: British
Ingredients: {'group': 'Main', 'item': '2 leeks, cut into 1cm slices'}; {'group': 'Main', 'item': '1/2 celeriac, cut into 2cm dice'}; {'group': 'Main', 'item': '2 rosemary sprigs, leaves picked'}; {'group': 'Main', 'item': '400g can butter beans, drained'}; {'group': 'Main', 'item': '3 tbsp pearl barley'}; {'group': 'Main', 'item': '1 tsp fennel seeds'}; {'group': 'Main', 'item': '1 tbsp white miso paste'}; {'group': 'Main', 'item': 'pinch of chilli flakes (optional)'}; {'group': 'Main', 'item': '1 vegetable stock cube, crumbled'}; {'group': 'Main', 'item': '500g Maris Piper potatoes, cut into 5mm slices'}; {'group': 'Main', 'item': 'olive oil'}; {'group': 'Seasoning', 'item': 'salt and black pepper'}

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Warm up with this hearty Vegetable and Bean Hotpot, featuring tender leeks and celeriac simmered with fragrant rosemary. Perfect for a cozy meal, it's both nutritious and delicious!

403 kcal /serving 4 hrs 15 mins Serves 4 Medium British Vegetarian

Ingredients

Metric Imperial

{'group': 'Main', 'item': '2 leeks, cut into 1cm slices'}
{'group': 'Main', 'item': '1/2 celeriac, cut into 2cm dice'}
{'group': 'Main', 'item': '2 rosemary sprigs, leaves picked'}
{'group': 'Main', 'item': '400g can butter beans, drained'}
{'group': 'Main', 'item': '3 tbsp pearl barley'}
{'group': 'Main', 'item': '1 tsp fennel seeds'}
{'group': 'Main', 'item': '1 tbsp white miso paste'}
{'group': 'Main', 'item': 'pinch of chilli flakes (optional)'}
{'group': 'Main', 'item': '1 vegetable stock cube, crumbled'}
{'group': 'Main', 'item': '500g Maris Piper potatoes, cut into 5mm slices'}
{'group': 'Main', 'item': 'olive oil'}
{'group': 'Seasoning', 'item': 'salt and black pepper'}

Preparation

Slice the leeks into 1cm pieces and dice the celeriac into 2cm cubes.
Pick the rosemary leaves from the sprigs.

Cooking

In the slow-cooker bowl, combine leeks, celeriac, rosemary, butter beans, pearl barley, fennel seeds, miso paste, chilli flakes, crumbled stock cube, 1/2 tsp salt, and black pepper.
Stir well.
Arrange potato slices on top in overlapping layers, starting from the outer edge.
Sprinkle with salt, cover, and cook on high for 4 hours until potatoes are tender.
Preheat the grill to high.
Drizzle olive oil over the potatoes and grill for 10-15 mins until crisp and golden.

Plating & Serving

Serve the hotpot with steamed green vegetables and a side of mustard for added flavour.

Notes

For an extra touch, sprinkle grated cheddar over the potatoes before grilling for a cheesy finish.

Suggested Sides

steamed green vegetables mustard

Nutrition per Serving

403 Calories

14.7g Protein 13% DV

68.9g Carbs 24% DV

9.0g Fat 12% DV

14.1g Fiber 37% DV

4.9g Sugars

895mg Sodium 60% DV

Diet Type	High Fiber
Health Labels	Sugar Conscious Vegan Vegetarian Pescatarian Mediterranean Dairy Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher
Allergen Info	Gluten Wheat