Cream Lemon Vegetable Hotpot

with a Lemon Cream Sauce

  • Vegetarian
  • Low Calorie
  • Contains Dairy

Who doesn't love a quick and easy meal, especially when they tastes as good as this vegetable hotpot with lemon cream sauce!

Nutrition Per Portion

  • 512 Calories | 
  • 48.7g Carbohydrates | 
  • 32.3g Fat | 
  • 11.7g Fibre | 
  • 14.1g Protein | 
  • 11.5g Sugar
  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Bring a saucepan of water to the boil. Add the stock and stir to dissolve.

  • 1.5 min

    Peel and finely slice the potatoes.

  • 3.5 min

    Peel and finely slice the carrot and leek.

  • 5.5 min

    Trim the asparagus.

  • 6.0 min

    Quarter the mushrooms.

  • 7.0 min

    Trim green beans by removing the ends.

  • 8.0 min

    Halve and juice the lemon, reserving the correct amount.

  • 9.0 min

    Heat the oil in a frying pan over medium-high heat.

  • 10.0 min

    Add the carrot to the pan and cook until the carrot begins to soften.

  • 11.5 min

    Add the leek and cook until beginning to soften.

  • 12.5 min

    Add the green beans, asparagus and mushrooms to the pan. Cook until the green beans are tender and mushrooms have started to soften and turn golden.

  • 15.0 min

    Sprinkle the vegetables with flour, until well coated.

  • 15.5 min

    Gradually pour in the correct amount of stock and milk, stirring constantly.

  • 16.5 min

    Season the sauce with salt and pepper and add the lemon juice to taste.

  • 17.0 min

    Drain the white beans and add to the vegetable mixture.

  • 18.0 min

    Add the fresh thyme to the vegetables.

  • 18.5 min

    Distribute the vegetables among baking dishes (1 per person or 1 large).

  • 20.0 min

    Finely chop the parsley. Sprinkle half atop the vegetables.

  • 22.0 min

    Place the finely sliced potatoes atop the vegetables in a thin layer.

  • 23.0 min

    Add the vegetable hotpot to the oven and cook until the potato layer softens and begins to crisp on top slightly.

  • 30.0 min

    Remove from the oven and distribute among serving bowls.

  • 32.0 min

    Garnish with the remaining parsley.

  • Ingredients

    Lemon , juiced

    Fresh Parsley , chopped

    Potatoes , thinly sliced

    Fresh Thyme

    Milk

    Vegetable Stock , combine each stock cube with 450-500ml of boiling water. Stir until dissolved.

    Green Beans , trimmed

    Button Mushrooms , coarsly chopped

    Plain Flour

    White Beans

    Baby Asparagus

    Olive Oil

    Leek , thinly sliced

    Carrot , thinly sliced

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