White wine, mustard and tasty Cheddar add tons of flavour to this simple, herby root veg and carrot casserole hotpot. It's the perfect winter warmer!
Ingredients
- 2 onions, thinly sliced
- 4 large carrots, peeled and sliced
- 3 parsnips, peeled and sliced
- 500g (18oz) Brussels sprouts
- 1 small butternut squash, peeled and sliced
- 2tsp dried mixed herbs
- 100g (4oz) fresh white breadcrumbs
- 300ml (½ pt) hot vegetable stock
- 2tbsp wholegrain mustard
- 150ml (¼ pt) dry white wine
- 50g (2oz) mature Cheddar cheese, finely grated
WEIGHT CONVERTER
Method
- Preheat the oven to 180°C (350°F, gas mark 4). Layer all the vegetables in a deep-sided casserole dish. Season well with salt and freshly ground black pepper between each layer and sprinkle a little of the dried mixed herbs.
- Mix together the stock, mustard and white wine and pour over the vegetables. Cover tightly and cook for 1hr 30 mins
- Mix together the breadcrumbs and cheese. Uncover the hotpot and press the breadcrumb mixture on top of the vegetables.
- Return to the oven for a further 20-25 mins until the breadcrumb topping is crisp and golden.
Top Tip for making Vegetable hotpot
For an additional touch sprinkle bacon bits on to the breadcrumbs before cooking.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Sausage casserole recipe
This easy sausage casserole recipe combines cannellini beans, plum tomatoes, and potatoes into one hearty dinner...
By Jessica Dady Last updated
-
Sumac roasted fennel and carrots recipe
Roasted carrots go well with fennel, which sweetens up as it cooks.
By Samuel Goldsmith Published
-
Vegetable stew
Our vegetable stew takes 40 minutes to make and is under 200 calories per portion
By Rosie Conroy Last updated
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton’s 'two veg' breakfast is an easy energy boost for busy mums
The Princess of Wales is said to eat the same things for breakfast each day
By Selina Maycock Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Just two ingredients, 15 minutes and this simple tip to clean casserole dishes - here's how
A TikTok star has shared this hack for cleaning a casserole dish - and all you need is water and baking soda.
By Ellie Hutchings Published