Cream Lemon Vegetable Hotpot with a Lemon Cream Sauce

Preheat the oven to 180C.

Bring a saucepan of water to the boil. Add the stock and stir to dissolve.

Peel and finely slice the potatoes.

Peel and finely slice the carrot and leek.

Trim the asparagus.

Quarter the mushrooms.

Trim green beans by removing the ends.

Halve and juice the lemon, reserving the correct amount.

Heat the oil in a frying pan over medium-high heat.

Add the carrot to the pan and cook until the carrot begins to soften.

Add the leek and cook until beginning to soften.

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.

Sprinkle the vegetables with flour, until well coated.

Gradually pour in the correct amount of stock and milk, stirring constantly.

Season the sauce with salt and pepper and add the lemon juice to taste.

Drain the white beans and add to the vegetable mixture.

Add the fresh thyme to the vegetables.

Distribute the vegetables among baking dishes (1 per person or 1 large).

Finely chop the parsley. Sprinkle half atop the vegetables.

Place the finely sliced potatoes atop the vegetables in a thin layer.

Add the vegetable hotpot to the oven and cook until the potato layer softens and begins to crisp on top slightly.

Remove from the oven and distribute among serving bowls.

Garnish with the remaining parsley.