RCI-VG.004.1482.001
Vegetable and Bean Hotpot
Serves 4 Vegetable and Bean Hotpot
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- 450 g
- 1 large
- 2 unit
- 200 g
- (7oz) mixed vegetables (parsnip200 gturnip, swede, cabbage)
- (400g / 16oz) * 2 tbsp tomato purée1 can
- 1 tsp
- soy sauce and black pepper to taste1 unit
Method
1
Peel and cut potatoes into 1-inch cubes, then rinse under cold water to remove excess starch.
2
Dice the large onion finely and chop the celery sticks into thin slices, setting aside.
3
Peel the carrots and parsnips, then cut into bite-sized chunks; peel and cut turnip and swede into similar-sized pieces, and shred the cabbage roughly.
4
Heat water in a large pot or hotpot vessel until it reaches a gentle boil—use approximately 8-10 cups of water.
10 minutes
5
Add the diced onion and chopped celery to the boiling water, stirring occasionally to release their flavours.
5 minutes
6
Add the potatoes, carrots, parsnips, turnip, and swede to the pot, stirring gently to combine.
7
Stir in the tomato purée until fully incorporated, then add the dried mixed herbs and season with soy sauce and black pepper to taste.
2 minutes
8
Bring the hotpot back to a boil, then reduce heat to medium and simmer covered for 25-30 minutes until the potatoes and harder vegetables are tender.
28 minutes
9
Add the shredded cabbage in the final 5 minutes of cooking and stir to wilt it slightly into the broth.
5 minutes
10
Taste the broth and adjust seasoning with additional soy sauce and black pepper if needed before serving.