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Plated meal

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!

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Nutrition Per Serving

  • Calories 512
  • Carbs 48.7g
  • Fat 32.3g
  • Fibre 11.7g
  • Protein 14.1g
  • Sugar 11.5g

Reviews

5.0
1 reviews

    Follow the recipe steps below or

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  • 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.

Lemon
Lemon
juiced 1/3 lemon juiced per person
1.00 Whole
Fresh Parsley
Fresh Parsley
chopped
2.00 Grams
Potatoes
Potatoes
thinly sliced
100.00 Grams
Fresh Thyme
Fresh Thyme
2.00 Sprigs
Milk
Milk
40.00 Millilitres
Vegetable Stock
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 80ml per person
80.00 Millilitres
Green Beans
Green Beans
trimmed
50.00 Grams
Button Mushrooms
Button Mushrooms
coarsly chopped
100.00 Grams
Plain Flour
Plain Flour
0.50 Tablespoons
White Beans
White Beans
60.00 Grams
Baby Asparagus
Baby Asparagus
35.00 Grams
Leek
Leek
thinly sliced
75.00 Grams
Carrot
Carrot
thinly sliced
1.00 Whole

Pantry Ingredients

Olive Oil
Olive Oil
2 tablespoons per person
2.00 Tablespoons

Reviews

5.0
1 reviews

5 out of 5 stars
Taste
Portion Size
Ease of cooking

I loved it. it was quick and light

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