Thursday, February 24, 2022

Mary McCartney's Hotpot for dinner

Last week I checked out this cookbook from our library.  I am loving some of the recipes and thought I'd share this one. Food is a vegetarian cookbook by Mary McCartney.  The first one I tried is a hotpot as we had some colder weather.  Perfect for a dreary rainy evening.



It's easy to put together and the many layers add to the melding of the flavors. You start with thinly sliced potatoes then add onions, carrots, green beans, a few vegetarian sausages, white beans and lots of herbs.




Here is is fresh out of the oven.


Plated, or I should say placed in a shallow soup sort of bowl.  Lots of juice for dipping a crusty bread.

Winter Vegetable Hot Pot

3 large or 6 medium potatoes, cut widthwise into thin round slices
3 medium onions, halved and cut widthwise into thin slices
2 medium carrots, cut into cubes
1 cup (250 g) green beans, trimmed and chopped
1 15-oz. (420-g) can butter beans, drained (I used Great Northern Beans)
3 vegan sausages or burgers, cooked and chipped into chunky, bite-sized pieces (optional)
2 Tbsp. chopped fresh parsley or 2 tsp. dried mixed herbs
3 1/3 cups (800 ml) vegetable stock (I used a bit less)
2 Tbsp. light olive oil
Black pepper, to taste

Method

  • Preheat the oven to 350°F (180°C).
  • Take half the potato slices and arrange them in the bottom of a casserole or baking dish (Dish needs to be approximately 11 inches or 29 cm). Top with the onion slices, spreading evenly, followed by the carrots and green beans, the Great Northern Beans, and the sausage or burger pieces. Sprinkle with the parsley and finish with a layer of the remaining potato slices.
  • Carefully pour in the vegetable stock, which should come to about 3/8 inch (1 cm) below the top layer of potato slices. Drizzle with the olive oil, season with the black pepper, and cover with baking foil.
  • Place on the middle shelf in the oven and cook for 1 hour and 45 minutes.
  • Remove the baking foil, dot the potatoes with vegan margarine or olive oil, and cook until the top layer of potatoes is golden and slightly crisp, about 15 more minutes.
NOTE: I substituted great northern beans for the butter beans and I used Beyond Sausage for the vegetarian protein.

Mary McCartney is the daughter of Linda and Paul McCartney.  She is a lifelong vegetarian, appears on cooking shows and has written several cookbooks. 

Sharing with Marg at The Intrepid Reader for Weekend Cooking. and Joy's Book Blog for British Isles Friday.




15 comments:

  1. Good to see you here again! I've been doing a lot of vegetarian and vegan recipes lately, and find the results very rewarding. The flavors in your hot pot look good.

    best... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. Mae, I was quite pleased with the results. I needed a blog break.

      Delete
  2. This looks like a warming comfort meal for these still-cold late winter nights. YUM

    ReplyDelete
    Replies
    1. BFR - this is so easy! Great for cool temps too. I saw you had snow, this would be good for a snowy night.

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  3. We focus on mostly-veggie meals, and this looks wonderful.

    ReplyDelete
  4. I love the method for a hot pot! Lots of flavors coming together in all those juices...

    ReplyDelete
    Replies
    1. Melynda, it was so good I can’t wait to make it again.

      Delete
  5. Glad to see you back sharing with us again!!

    ReplyDelete
  6. This looks yummy and I love the library for cookbooks. I've been so hit and miss with cookbooks (and cooking in general) that it is so much safer to go that route.

    ReplyDelete
    Replies
    1. Katherine, the library has been wonderful for me so I can try out a book before purchasing.

      Delete
  7. That looks wonderful for a cold night.

    ReplyDelete

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