Name: Potato and Vegetable Hot-pot Cake
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: 3 onions, sliced 5 mm (¼ in) thick; 750 g (1½ lb) potatoes, thinly sliced; 1 small swede, peeled, halved and sliced 5 mm (¼ in) thick; 4 parsnips, peeled and quartered lengthways; 4 carrots, sliced 5 mm (¼ in) thick; 75 g (3 oz) butter; Salt and pepper; 900 ml (1½ pints) Vegetable Stock (good-quality stock cubes can be used); 350 g (12 oz) turnips, peeled and sliced 5 mm (¼ in) thick

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

This dish can be served as a complete vegetarian main course or as a vegetable accompaniment to a meat main course. I am making a Lancashire hot-pot without the lamb: lots of vegetables layered in the pot with vegetable stock and baked in the oven. The result is succulent flavours, topped with crisp potatoes. The dish can be made in a deep baking tray, but I prefer to use a flameproof baking pot.