https://www.lifestylefood.com.au/recipes/24374/greengrocers-hotpot

LifestyleFOOD.com.au

A comforting dish, perfect for the cooler months.

Ingredients

  • 4 medium onions, sliced

  • 8 tbsp olive oil

  • 500ml water

  • 1 aubergine

  • 1 courgette

  • 800g vine tomatoes

  • 400g can of flageolet beans

  • 400g can of haricot beans

  • 1 large carrot

  • 50g butter

  • 2 beetroots, precooked.

  • 6 thyme sprigs

Method

  • 1.

    Set the oven to 160 degrees Celsius.

  • 2.

    Warm 4 tbsp of olive oil in a large shallow casserole. Add sliced onions and cook on a moderate heat until they begin to turn golden. Add 500ml of water and reduce the heat to a slow simmer for 20 minutes, until the water has all but evaporated, extracting the natural sweetness from the onions.

  • 3.

    Slice the aubergines in half lengthways and then slice again into 1cm thick pieces. Slice the courgettes into 1cm thick rounds.

  • 4.

    Warm 4 tblsp of olive oil in another frying pan and lightly colour the aubergine and courgettes in batches and then reserve. Add a little more oil if need be as aubergines can be quit thirsty.

  • 5.

    Slice the tomatoes in half and add to the stewed onions, season well and cook through for 10 minutes with a lid on.

  • 6.

    Add the flageolet and haricot beans to the onions and tomatoes; then tuck in the courgettes and aubergines.

  • 7.

    Melt the butter in the frying pan with a tablespoon of olive oil.

  • 8.

    Slice the carrot into long thin ribbons using a vegetable peeler. Moisten them in the butter and oil and then arrange them in a tangle over the casserole.

  • 9.

    Slice the beetroot into 1cm thick discs and soften them lightly in the frying pan for a minute. Arrange the discs amongst the tangled carrots. Pick over the thyme leaves.

  • 10.

    Bake the hotpot for 45 minutes to an hour and serve.

Nutritional information

Nutritional analysis per serving (5 servings)

  • Energy 566kj
  • Fat Total 31g
  • Saturated Fat 8g
  • Protein 16g
  • Carbohydrate 61g
  • Sugar 16g
  • Sodium 66mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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