Vegetarian Lancashire hotpots
- January 2007
- 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.
- 6.8g (2.5g saturated)
- 39.8g (19.2g sugars)
- 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
- 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.
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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