Smoky Root Veg & Mushroom Hot Pot
Smoky Root Veg & Mushroom Hot Pot
This hot pot is made with a mushroom stock and takes on a smoky flavour from the paprika. It can be made up to two days ahead of time, which helps the flavours intensify. It could be cooked in a slow cooker or in the oven at 150ºC for 2-2.5 hours.
Servings
4
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 2 large Swiss brown mushrooms, sliced
- Skins & ends of the pearl onions for the hot pot
- Parsley stalks
- 2 tsp black peppercorns
- 1 truss tomato
- 3 cups water
- 400g swedes, cut into 3cm pieces
- 400g carrots, cut into 3cm pieces
- 400g pearl onions, peeled & left whole
- 2 tbsp gluten-free flour
- 1 sprig thyme
- 1 bay leaf
- 680g jar of passata
- Flat-leaf parsley, chopped
- 250g button mushrooms
- 2 tbsp olive oil
- 1 brown onion, diced
- 1 stick celery, diced
- 1 carrot, diced
- 4 cloves garlic, crushed
- 1 tsp Hungarian sweet paprika
- ½ tsp smoky paprika
- 4 medium-sized parsnips, peeled
- ¼ cup hot milk of choice
- Pinch of sea salt & pepper
Method
- Bring all the stock ingredients to a simmer. Cook for 20 mins, strain and set the liquid aside. Discard the rest.
- Using a heavy-based Dutch Oven, heat oil to medium and sauté the onion, celery, carrot, garlic and spices.
- Place the swedes, carrot and onions into a separate bowl. Sprinkle with flour, salt and pepper. Toss to coat
- Add to the sauté mix. Cook for 3 mins, stirring so it doesn’t stick to the bottom
- Pour in 250mL of the reserved stock. Combine and add the jar of passata
- Toss in the thyme and bay leaf. Cook gently on a simmer for 2 hrs, stirring occasionally
- Add in the button mushrooms and cook for a further 15 mins
- Meanwhile, place the peeled potatoes and parsnips into a steamer pot. Cook for 20-25 mins until soft. Mash until smooth. Then add milk to combine
- To plate up, divide the mash between 4 plates. Top with the hot pot and garnish with the chopped parsley
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