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Vegetable Hotpot With Frankfurters

salad.queen's picture
Ingredients
  Green pepper 1 Small
  Onion 1 Large
  Celery stick 3
  Carrots 2
  Oil 3 Tablespoon
  Garlic clove 1 Large, crushed
  Salt To Taste
  Freshly ground black pepper To Taste
  Flour 1 Tablespoon
  Chicken stock cube 1 (1/2 inch cube)
  Water 1⁄4 Pint (150 Milliliter)
  Dry red wine 1⁄2 Pint (150 Milliliter)
  Potatoes 2 , peeled, cubed
  Button mushrooms 4 Ounce (100 Gram)
  Canned sweetcorn 11 Ounce (1 Can, 312 Gram)
  Frankfurters 8 Ounce, cut in to chunks (225 Gram)
  Frozen peas 4 Ounce (100 Gram)
  Parsley 2 Tablespoon
Directions

1. Remove the seeds, pith and stalk from the green pepper and slice.
2. Peel the onion and slice.
3. Trim the celery and carrots and slice both.
4. Heat the oil in a deep frying pan or skillet, add the garlic and prepared vegetables and cook until the onion is soft. Season with salt and freshly ground black pepper.
5. Stir in the flour and cook, stirring continuously, for a few minutes.
6. Dissolve the chicken stock cube in the water then stir into the vegetables together with the red wine.
7. Add the potatoes, cover and simmer gently for 20-30 minutes, until the vegetables are cooked.
8. 10 minutes before the end of the cooking time, add the remaining ingredients.
9. Serve with French bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Vegetable
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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