
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!
Follow the recipe steps below or or View in App
-
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.
Pantry Ingredients

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