Cream Lemon Vegetable Hotpot with a Lemon Cream Sauce
Who doesn't love a quick and easy meal, especially when they tastes as good as this vegetable hotpot with lemon cream sauce!
Nutrition Per Portion
- Calories
512
- Carbs
48.7g
- Fat
32.3g
- Fibre
11.7g
- Protein
14.1g
- Sugar
11.5g
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Lemon
-
Fresh Parsley
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Potatoes
-
Fresh Thyme
-
Milk
-
Vegetable Stock
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Green Beans
-
Button Mushrooms
-
Plain Flour
-
White Beans
-
Baby Asparagus
-
Olive Oil
-
Leek
-
Carrot
|
Lemon |
Fresh Parsley |
Potatoes |
Fresh Thyme |
Milk |
Vegetable Stock |
|
Green Beans |
Button Mushrooms |
Plain Flour |
White Beans |
Baby Asparagus |
Olive Oil |
|
Leek |
Carrot |
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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.
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3.5 min
Peel and finely slice the carrot and leek.
-
5.5 min
Trim the asparagus.
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6.0 min
Quarter the mushrooms.
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7.0 min
Trim green beans by removing the ends.
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8.0 min
Halve and juice the lemon, reserving the correct amount.
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9.0 min
Heat the oil in a frying pan over medium-high heat.
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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.
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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.
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15.0 min
Sprinkle the vegetables with flour, until well coated.
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15.5 min
Gradually pour in the correct amount of stock and milk, stirring constantly.
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16.5 min
Season the sauce with salt and pepper and add the lemon juice to taste.
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17.0 min
Drain the white beans and add to the vegetable mixture.
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18.0 min
Add the fresh thyme to the vegetables.
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18.5 min
Distribute the vegetables among baking dishes (1 per person or 1 large).
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20.0 min
Finely chop the parsley. Sprinkle half atop the vegetables.
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22.0 min
Place the finely sliced potatoes atop the vegetables in a thin layer.
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23.0 min
Add the vegetable hotpot to the oven and cook until the potato layer softens and begins to crisp on top slightly.
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30.0 min
Remove from the oven and distribute among serving bowls.
-
32.0 min
Garnish with the remaining parsley.
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Ingredients
Lemon
juiced 1/3 lemon juiced per person
Fresh Parsley
chopped
Potatoes
thinly sliced
Fresh Thyme
Milk
Vegetable Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 80ml per person
Green Beans
trimmed
Button Mushrooms
coarsly chopped
Plain Flour
White Beans
Baby Asparagus
Olive Oil
2 tablespoons per person
Leek
thinly sliced
Carrot
thinly sliced
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Reviews (1)
Aleya Al Hammadi
I loved it. it was quick and light