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Vegetable Hotpot

 

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A traditional Somerset recipe using apples and/or cider as an ingredient. Back to main recipe index page.

 

 

Somerset Vegetable Hotpot

1 large leek, trimmed and sliced

1 onion, sliced

8 oz carrots, peeled and sliced

8 oz Swede, peeled and cubed

8 oz turnip, peeled and cubed

8 oz parsnip. peeled and sliced

1 1/2 oz butter

1 1/2 oz flour

1 pint dry cider

2 teaspoonfuls Worcester sauce

1 level tbsp tomato ketchup

1 stock cube

1/2 lb potatoes, peeled and sliced

4 oz Cheddar cheese, grated

Salt and Pepper

Salt and pepper to taste

 

Melt the butter in a large saucepan and fry the onion, leek, carrots, swede, turnip and parsnip for 10 minutes. Drain well, reserving the butter in the pan, and transfer to an ovenproof casserole dish. Add the flour to the saucepan and cook for for one minute, stirring. Remove from the heat and gradually stir in the cider. Return to the heat and bring to the boil, stirring. Cook for a minute or two, then add the Worcester sauce, tomato ketchup, seasoning and stock cube. Cook gently, stirring for 5 minutes. Pour the sauce into the casserole. arrange the potatoes on top. Cover and cook in the oven at 190c for 2 hours. Remove the casserole from the oven and increase the temperature to 220c. Sprinkle the cheese over the potatoes and return the casserole, uncovered to oven. Cook for a further 15 minutes or so, until cheese has melted and is golden brown.

 

 

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Somerset recipes taken from an early 20th century handwritten family farmhouse cookbook. All Rights Reserved.

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