Individual Vegetarian Lancashire Hotpots |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This is vegetarian comfort food, pure and simple. A Simon Rimmer recipe. Ingredients:
1 tablespoon olive oil |
1 large onion, sliced |
200 g tomato puree |
1/8 cup madeira wine |
2 tablespoons pearl barley |
1 dash tabasco sauce |
3 liters fresh vegetable stock, hot (i use a cube) |
24 baby onions, unskinned |
2 carrots, sliced |
2 parsnips, cored and cut into batons |
3 celery ribs, roughly chopped |
2 baking potatoes, very finely sliced |
25 g butter, melted, for brushing |
Directions:
1. Heat oil in large saucepan over medium heat. Cook onion 5 minutes, stirring. Add tomato puree and cook 8 minutes more, still stirring.
2. Stir in Madeira and boil for a frew minutes. Add barley, Tabasco, and 1 litre stock. Bring to boil and simmer 20 minutes to reduce by one-third.
3. Bring remaining stock to boil in a large saucepan and add the baby onions. Cook 5 minutes, drain, and cool in cold water. Peel the skins off the onions. Blanch the other vegetables (potatoes seperately) for 3 minutes. Lift into a colander to drain well. Season and set aside.
4. Prehat grill to medium high. Put veg (exept potatoes in 6 X 300ml serving 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 and potatoes just start to crisp up.
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