VEGETABLE HOTPOT
Vegetable Hotpot is one of those recipes that allows you to take nearly any vegetable in your fridge, mix it together with a few others, throw it in the oven, and come out with something divine in about an hour. Lovely!
Provided by Sackville
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Boil potatoes just lightly until about cooked.
- Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably) in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.)
- Do not overcook.
- Add the herbs and seasonings to the vegetables.
- Mix mustard powder, flour and tomato paste with water and stock until smooth.
- Pour mixture onto the vegetables and bring to a boil, stirring constantly.
- Season with salt and pepper.
- Transfer to an ovenproof dish if necessary.
- Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
- Season with salt and pepper.
- Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
- The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
- Serve with a salad or on top of rice.
CAMBODIAN HOT-POT BANQUET WITH VEGETABLES AND SEAFOOD
Provided by Molly O'Neill
Categories dinner, main course
Time 6h
Yield Eight servings
Number Of Ingredients 30
Steps:
- At least one day before serving, make the broth by placing the chickens in a large stockpot. Add the water and bring to a boil. Lower the heat and skim off the foam as it rises. Cook 10 minutes. Add the lemongrass, coriander, salt and pepper. Simmer slowly for 4 hours.
- To make the dipping sauce, juice 2 of the lemons. Peel the other lemons with a paring knife, removing all peel and pith. Cut the lemon sections away from the membranes. Squeeze out the lemon remains to get all the juice. Set aside.
- Chop the garlic in a food processor. Add the lemon sections and juice and pulse to make a coarse puree. Scrape into a bowl and stir in the sugar, nuoc mam, chicken broth and chili-garlic sauce. Store, covered, in the refrigerator. (Let come to room temperature before serving.)
- Strain the broth through a fine- mesh sieve. Refrigerate overnight and skim off the fat. Place in a large pot and bring to a boil.
- Blanch the vegetables in the broth one type at a time, removing them with a slotted spoon or skimmer before adding the next group. Make sure the broth is simmering before adding the vegetables. Blanch the fennel until crisp-tender, about 5 minutes; zucchini until tender, about 3 minutes; carrots until tender, about 12 minutes; asparagus until crisp-tender, about 1 to 2 minutes; mushrooms until tender, about 3 minutes; Napa cabbage until crisp-tender, about 15 minutes, then untie; taro root until tender, about 15 to 20 minutes; scallions until tender, about 5 minutes; potatoes until tender, about 15 minutes; broccoli florets until tender, about 5 minutes. The vegetables can be blanched a few hours ahead of time.
- To serve, strain the broth again and divide between 2 electric cook pots, large fondue pots or large pots that can be placed over electric hot plates.
- Arrange the vegetables and the raw seafood on platters. Spoon the dipping sauce into 8 individual shallow bowls or plates. Guests should have long-handled forks, or individual dipping baskets, soup spoons, chopsticks and soup bowls.
- At the table, heat the broth to a simmer and let guests cook the seafood and reheat the vegetables in the broth, as well as ladle some broth into their bowls.
VEGETABLE AND LENTIL HOTPOT
Make and share this Vegetable and Lentil Hotpot recipe from Food.com.
Provided by Stardustannie
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and saute onion and garlic in sacuepan for 2 minutes or until onion has softened.
- Add all spices and saute for a further minute or so.
- Add all other ingredients and simmer covered, stirring every few minutes for about 25 minutes or until vegetables and lentils are cooked.
Nutrition Facts : Calories 181.2, Fat 3.1, SaturatedFat 0.5, Sodium 14.5, Carbohydrate 30, Fiber 6, Sugar 4.2, Protein 10.6
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