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PrintVEGETABLE HOTPOT
Serves :
10
Preparation Time :
Cooking Time :
Preparation Method :
- Place all the ingredients in a flameproof casserole.
- Bring to the boil, skim off the scum.
- cover and cook gently for about 25 minutes, until all the vegetables are tender.
INGREDIENTS
- 8 carrots, peeled and sliced
- 6 parsnips, peeled and sliced
- 4 large courgettes, sliced
- 4 turnips, peeled and sliced
- 4 red or green peppers, cored, deseeded and coarsely chopped
- 4 onions, peeled and sliced
- 4 large tomatoes, skinned, deseeded and chopped
- 1 liter chicken stock
- Salt
- Freshly ground black pepper
- 2 bay leaves
- 2 tablespoon chopped parsley
- 2 teaspoon chopped thyme
- 2 teaspoon chopped marjoram
- Dash of Worcestershire sauce
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