Veggie Hotpots with Cauliflower Mash Topping

Veggie-hotpot
 

Serves 4

Ingredients

Topping

  • 500g cauliflower (about ½ a large cauliflower)
  • 2 teaspoons of butter
  • 50g grated Parmesan or other strong flavoured cheese
  • Hot pot
  • 400g can of 4 bean mix, or other canned beans
  • Medium onion, finely chopped
  • 120g parsnip, finely chopped
  • 120g carrot, finely chopped
  • Few mushrooms, sliced
  • 90g zucchini, finely chopped
  • 220g kumara, or 300g pumpkin, finely chopped

Gravy

  • 6 teaspoons of gravy powder
  • 1 ½ teaspoons of smoked paprika
  • 1 teaspoon dried sage
  • 4 teaspoons of tomato paste
  • Boiling water – approximately 1 ¾ cups

Method

  1. Chop cauliflower and cook until tender. 
  2. Mix gravy powder, smoked paprika and sage with boiling water to make gravy.
  3. Chop all the vegetables and divide evenly between four medium sized ramekins. (2 cup capacity).  Divide the can of beans between the ramekins and mix through the veggies.
  4. Pour the gravy mix over the ramekins, then cover with gladwrap and microwave each dish separately for about 4 minutes, or until the veggies are tender and the gravy has thickened.
  5. Meanwhile drain the cooked cauliflower and mash with the butter, add a little bit of milk if required to obtain a mashed consistency. It won’t be as smooth as mashed potatoes. Season to taste.
  6. Divide the mash between the ramekins, sprinkle over the Parmesan and bake in a hot oven (200g C) until golden and the cheese has melted. Alternatively, put the ramekins under a hot grill to melt and brown the cheese.

Serve with extra veggies on the side.

 

 


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