Vegetarian Lancashire hotpot
Ingredients
- 1 tbsp olive oil
- 2 onions, finely chopped
- 4 carrots, peeled and chopped
- ½ swede (about 350g/12oz), peeled and chopped
- 200g/7oz parsnips, peeled and chopped
- 25g/1oz plain flour
- 750ml/1⅓ pint–1 litre/1¾ pints vegetable stock, made from stock cubes
- 4 tbsp pearl barley
- 3 sprigs thyme, leaves only
- 900g/2lb potatoes, peeled and sliced into 2mm slices
- 25g/1oz butter
- salt and black pepper
Organization Tags
Tags easily organize your Recipe Library
Comments