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Vegetable Hot Pot

Chef.Foodie's picture
Ingredients
  Potatoes 225 Gram
  Salt To Taste
  Onions 115 Gram
  Carrots 225 Gram
  Turnip 115 Gram
  Tomatoes 115 Gram
  Capsicum 55 Gram
  Celery 55 Gram
  Beans 115 Gram
  Butter 10 Gram
  Pepper 1 Pinch
Directions

1. Wash and prepare vegetables.
2. Cut potatoes into roundels, slice onions dice carrots and turnip. Chop capsicum and celery, cut tomatoes into quarters, cut beans.
3. Arrange in layers in a casserole dish having a thick layer of potatoes on top.
4. Mix seasonings in vegetable stock; pour over the prepared vegetables.
5. Cover with grease proof paper and cook till vegetables are cooked (about 1 1/2 hours in a moderate hot oven).
6. Remove paper. Brush potatoes with melted butter and brown.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Interest: 
Holiday, Party
Ingredient: 
Vegetable
Servings: 
4

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4.3
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 211 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.1%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 5.4 mg1.8%

Sodium 177.5 mg7.4%

Total Carbohydrates 40 g13.4%

Dietary Fiber 9 g36%

Sugars 7.4 g

Protein 9 g18.4%

Vitamin A 196.3% Vitamin C 65%

Calcium 7.5% Iron 15.7%

*Based on a 2000 Calorie diet

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Vegetable Hot Pot Recipe