Individual Vegetarian Lancashire Hotpots

May 08, 2023May 8, 20230 2
Individual Vegetarian Lancashire Hotpots recipe for a warm and hearty meal
in Vegetarian

Prep

30 min

Cook

1 hour 10 min

Ready In

1 hour 40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon olive oil
1 large onion , sliced
200 g tomato puree
1/8 cup madeira wine
2 tablespoons pearl barley
1 dash Tabasco sauce
3 liters fresh vegetable stock , hot ( I use a cube )
24 baby onions , unskinned
2 carrots , sliced
2 parsnips , cored and cut into batons
3 celery ribs , roughly chopped
2 baking potatoes , very finely sliced
25 g butter , melted , for brushing

Nutrision Information

Servings Per Recipe
4
Calories
440
Sugar
14g
Fat
13g
Originally from the county of Lancashire in England, the Lancashire hotpot is a traditional dish that has been enjoyed for generations. Typically made with lamb and potatoes, this vegetarian version replaces the meat with pearl barley and a variety of vegetables for a hearty and flavorful meal. The individual ramekins make this recipe perfect for serving to guests, and the buttery potato topping adds a touch of indulgence to the dish. Serve with crusty bread and a green salad for a complete meal.

Instructions

1.Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4.
2.In a large saucepan, heat the olive oil over medium heat. Add the onions and cook for 5 minutes, or until softened.
3.Add the tomato puree, madeira wine, pearl barley, and Tabasco sauce to the pan. Stir well and cook for 2 minutes.
4.Gradually add the hot vegetable stock, stirring continuously. Bring the mixture to the boil, then reduce the heat and simmer for 20 minutes, or until the barley is cooked.
5.Meanwhile, blanch the baby onions in boiling water for 1 minute, then drain and peel off the skins.
6.Layer the sliced potatoes in the bottom of four individual ramekins, brushing with melted butter between each layer.
7.Divide the cooked barley mixture between the ramekins, followed by the baby onions, carrots, parsnips, and celery, in that order.
8.Top each ramekin with more potato slices, again brushing with butter between each layer.
9.Bake in the preheated oven for 45-50 minutes, or until the potatoes are cooked through and the tops are golden brown.

PROS

This vegetarian version of the classic Lancashire hotpot is hearty and satisfying, perfect for a cold winter evening.

The recipe is easy to prepare and can be made in individual portions, making it a great option for a dinner party or special occasion.

CONS

This recipe contains a lot of carbohydrates in the form of barley and potatoes, which may not be suitable for those on a low-carb diet.

The use of butter in the recipe also adds a significant amount of fat.

HEALTH & BENEFITS

The vegetables in this recipe provide a variety of nutrients, including vitamin C, vitamin K, beta-carotene, and fiber.
The pearl barley is high in fiber and has been shown to help regulate blood sugar levels.

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