This comforting winter hotpot brims with vegetables, including fibre-rich Fava Beans and lima beans, and will satisfy the healthiest of appetites.
ingredients
serves 4
1/2 cup lima beans, soaked in cold water overnight
1 1/4 pints vegetable stock
8 button onions, peeled, or 2 medium onions, peeled and thickly sliced
1/2 pound rutabaga, peeled and cut into cubes
1/2 pound parsnips, peeled, quartered lengthways and thickly sliced
1/2 pound carrots, peeled and cut into chunks
2 sprigs thyme
2 bay leaves
4 level tablespoons chopped fresh parsley
2 sprigs tarragon
1/2 cup shelled Fava Beans, or frozen Fava Beans, rinsed
1 tablespoon corn oil
1 level tablespoon plain whole wheat flour
1 cup medium-fat soft cheese
Freshly ground black pepper
Parsley sprigs to garnish
method
1. Rinse and drain the lima beans and put them into a large saucepan with the stock. Bring to the boil and skim off any scum that rises. Put on the lid and simmer for about 1 hour, until the beans begin to soften.
2. Stir in the onions, rutabaga, parsnips, carrots, thyme, bay leaves, parsley and tarragon, and simmer, covered, for 20 minutes. Mix in the Fava Beans and cook for a further 10 minutes, until all the vegetables are tender. Remove from the heat and pour off the stock into a measuring jug. Remove the thyme, bay leaves and tarragon from the pan. Leave the pan off the heat with the lid on.
3. Keep 1/2 pint of the stock, topping up with water if necessary. Heat the oil in a small saucepan, mix in the flour, then gradually stir in the stock. Bring to the boil, stirring, then reduce the heat and simmer for 2 - 3 minutes. Remove from the heat, whisk in the cheese and season with the pepper. Pour the sauce over the vegetables and reheat gently, stirring carefully, then turn into a warm serving dish and garnish with the parsley sprigs.
Serve the hotpot with crusty whole wheat bread. You can vary the fresh herbs according to what is available.
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