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April...this is a yummy one
Vegetable Hot pot with cheese triangles
3 tbsp oil
3 gloves garlic, crushed
1.5 onion, roughly chopped
1.5 tsp chili powder
1.5 lb potatoes peeled and roughly chopped
1.5 lb celeriac(I use sweet potato instead)roughly chopped
1 lb carrots, roughly chopped
1 lb trimmed leeks roughly chopped(sometimes I use corn)
12 oz mushrooms, halved
1/3 cup flour
4 cups vegetable broth
1.5-14 oz can chopped tomatoes
2 tbsp tomato paste
3 tbsp fresh thyme, chopped(I use about 3-4 tsp dried)
2-14 oz can kidney beans, drained and rinsed
salt and pepper to taste
for the topping...
12 tbsp butter(I use earth balance vegan margarine)
3 cups self rising flour
6 oz cheddar cheese(I use veggie cheddar cheese)
3 tbsp chives
7-8 tbsp milk(I use soymilk)
1. preheat oven to 350. Heat oil in a large stove top proof, ovenproof casserole(I use the largest dutch oven I have that will fit in my oven) over medium heat. Saute garlic and onion for 5 minutes. Stir in chili powder and cook 1 minute.
2. Add vegetables and cook for 3-4 minutes. Stir in flour and cook for 1 minute.
3. Carefully stir in the stock, tomatoes, tomato paste, and thyme, season with salt and pepper. Bring to a boil, stirring. Cover and bake for 30 minutes.
4. Meanwhile, make the topping. Rub the butter into the flour with your fingers then stir in half the cheese with the chives and plenty of salt and pepper. Add just enough milk to make a smooth dough.
5. Roll out the dough until it is 1 inch thick. Cut into 16 triangles and brush with milk.
6. Remove the casserole from the oven, add the beans and stir to combine. Place the triables in top and sprinkle with remaining cheese. Return to oven and bake 20-25 minutes uncovered.
YUMMY!!!!
change the veggies to your favorites as long as the amount stays the same and it will turn out YUMMY!!
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