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Vegetarian Lancashire hotpots

Name: Vegetarian Lancashire hotpots
Prep time: 45 h
Cook time: 1 h
Total time: 46 h
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1 tbsp olive oil; 1 large onion, sliced; 200g tomato purée; Good glug of Madeira; 2 tbsp pearl barley; Dash of Tabasco sauce; 3 litres fresh vegetable stock, hot; 24 baby onions, unskinned; 2 carrots, sliced; 2 parsnips, cored and cut into batons; 3 celery sticks, roughly chopped; 2 baking potatoes, very finely sliced; 25g butter, melted, for brushing

Published: 31 Dec 06
Updated: 18 Mar 24

Is it still a Lancashire hotpot if it’s vegetarian? That’s up for debate! Either way, give this a try if you fancy going meat-free – it’s made with pearl barley, parsnips, carrots and onions.

Easy
January 2007

Test kitchen approved

Serves 6
Ready in 1 hour 45 min

Is it still a Lancashire hotpot if it’s vegetarian? That’s up for debate! Either way, give this a try if you fancy going meat-free – it’s made with pearl barley, parsnips, carrots and onions.

Vegetarian recipes

Nutrition: per serving

Calories: 248kcals
Fat: 6.8g (2.5g saturated)
Protein: 7.6g
Carbohydrates: 39.8g (19.2g sugars)
Salt: 1g

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Ingredients

1 tbsp olive oil
1 large onion, sliced
200g tomato purée
Good glug of Madeira
2 tbsp pearl barley
Dash of Tabasco sauce
3 litres fresh vegetable stock, hot
24 baby onions, unskinned
2 carrots, sliced
2 parsnips, cored and cut into batons
3 celery sticks, roughly chopped
2 baking potatoes, very finely sliced
25g butter, melted, for brushing

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Method

Heat the oil in a large saucepan over a medium heat. Cook the onion for 5 minutes, stirring. Add the tomato purée and cook for 8 minutes, stirring – this intensifies the flavour.
Stir in the Madeira and boil for a few minutes. Add the barley, Tabasco and 1 litre stock. Boil, then simmer for 20 minutes to reduce by one-third.
Bring the remaining stock to the boil in a large saucepan and add the baby onions. Cook for 5 minutes then cool in cold water. Peel. Blanch the other veg (do the potatoes separately) for 3 minutes. Lift into a colander to drain well then season and set aside.

Preheat the grill to medium-high. Put the veg (except the potatoes) in 6 x 300ml pie dishes. Spoon in the sauce and top with overlapping potato slices. Brush with butter and grill on a baking sheet for 8-10 minutes, until golden.

Recipe from January 2007 Issue

Nutrition

Nutrition: per serving

Calories: 248kcals
Fat: 6.8g (2.5g saturated)
Protein: 7.6g
Carbohydrates: 39.8g (19.2g sugars)
Salt: 1g

delicious. tips

To freeze: once made, cool, cover and freeze for up to 3 months. Thaw and reheat at 190°C/fan170°C/gas 5 for 20-25 minutes, until piping hot.

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Vegetarian Winter Warmer Recipes – Laura Carey says:

22nd Dec 2020 at 4:09 pm

[…] Lancashire Hotpot:Delicious Magazine debates the validity of a Lancashire hotpot with this delicious vegetarian take on the classic dish. Some ingredients may seem a little scary, especially for first time cooks but it couldn’t be […]

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