Name: Vegetable hotpot
Yield: Serves 4
Cuisine: Australian
Ingredients: 2 cloves garlic, finely chopped; 2 tablespoons shredded mint leaves; 4 tomatoes, quartered; 2 teaspoons ras el hanout spice mix; cous cous or steamed rice, to serve; 4 broccoli florets; 1 teaspoon freshly ground black pepper; 2 tablespoons diced red capsicum/bell pepper; 2 teaspoons Harissa; 1.5 litres/48 fl oz Spiced Vegetable Stock; 2 potatoes, peeled and cut into eighths; 1 turnip, peeled and cut into eighths; 2 teaspoons sea salt; 3 tablespoons coriander/cilantro/Chinese parsley leaves; 1 parsnip, peeled and cut into thick rounds; 20 ml/¾ fl oz lemon juice; 2 zucchini/courgettes, cut into 5 cm/2 in lengths; 1 medium-size brown onion, quartered; 20 ml/¾ fl oz olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

20 ml/¾ fl oz olive oil
1 medium-size brown onion, quartered

Method

Heat oil in a large frying pan and fry onion, capsicum and garlic until softened. Add ras el hanout and harissa and fry for another 3 minutes, or until fragrant.
Add stock and bring to simmering point. Add potato and turnip and simmer for 15 minutes. Add remaining vegetables and simmer for another 25 minutes, or until vegetables are soft and cooked.
A

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Vegetable hotpot

Ingredients

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