

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!

by JustCook Team
JustCook Team Recipes
Nutrition Per Serving
- Calories 521
- Carbs 51.8g
- Fat 31.7g
- Fibre 11.6g
- Protein 14.5g
- Sugar 11.2g
Reviews
Follow the recipe steps below or or View in App
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1
step
Preheat your oven to 200 degrees. In a large mixing bowl, combine the thinly sliced potatoes, carrots, leek, coarsely chopped button mushrooms, and trimmed green beans. Add the olive oil, a generous pinch of salt and pepper, and mix well to ensure all the vegetables are evenly coated.
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2
step
In a separate small bowl, mix the plain flour with a little milk to create a smooth paste. Gradually add the rest of the milk while stirring to avoid lumps. This will be the base for your lemon cream sauce.
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3
step
Transfer the flour and milk mixture into a saucepan. Add the vegetable stock and bring to a simmer over medium heat, stirring continuously until the sauce thickens. Once thickened, reduce the heat and stir in the lemon juice. Season with salt, pepper, and fresh thyme to taste.
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4
step
Add the white beans to the bowl of seasoned vegetables and mix well. Then, carefully pour the lemon cream sauce over the vegetables, ensuring they are evenly covered.
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5
step
Transfer the vegetable and sauce mixture into a large baking dish. Arrange the baby asparagus on top. Cover the dish with foil and bake in the preheated oven for 35 minutes.
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6
step
After 35 minutes, remove the foil and bake for an additional 10 minutes to allow the vegetables to brown slightly on top.
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7
step
Garnish the hotpot with chopped fresh parsley before serving. This dish can be served directly from the oven to the table for a comforting and hearty meal.













Pantry Ingredients

Reviews
Aleya Al Hammadi
I loved it. it was quick and light