Individual Vegetarian Lancashire Hotpots

Name: Individual Vegetarian Lancashire Hotpots
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 large onion, sliced; 200 g tomato puree; 1/8 cup madeira wine; 2 tablespoons pearl barley; 1 dash Tabasco sauce; 3 liters fresh vegetable stock, hot (I use a cube); 24 baby onions, unskinned; 2 carrots, sliced; 2 parsnips, cored and cut into batons; 3 celery ribs, roughly chopped; 2 baking potatoes, very finely sliced; 25 g butter, melted, for brushing

Submitted by Ppaperdoll

"This is vegetarian comfort food, pure and simple. A Simon Rimmer recipe."

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Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 6

ingredients

1 tablespoon olive oil
1 large onion, sliced
200 g tomato puree
¹⁄₈ cup madeira wine
2 tablespoons pearl barley
1 dash Tabasco sauce
3 liters fresh vegetable stock, hot (I use a cube)
24 baby onions, unskinned
2 carrots, sliced
2 parsnips, cored and cut into batons
3 celery ribs, roughly chopped
2 baking potatoes, very finely sliced
25 g butter, melted, for brushing

directions

Heat oil in large saucepan over medium heat. Cook onion 5 minutes, stirring. Add tomato puree and cook 8 minutes more, still stirring.
Stir in Madeira and boil for a frew minutes. Add barley, Tabasco, and 1 litre stock. Bring to boil and simmer 20 minutes to reduce by one-third.
Bring remaining stock to boil in a large saucepan and add the baby onions. Cook 5 minutes, drain, and cool in cold water. Peel the skins off the onions. Blanch the other vegetables (potatoes seperately) for 3 minutes. Lift into a colander to drain well. Season and set aside.
Prehat grill to medium high. Put veg (exept potatoes in 6 X 300ml serving dishes. Spoon in the sauce and top with overlapping potato slices. Brush with butter and grill on a baking sheet for 8-10 minutes until golden and potatoes just start to crisp up.

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RECIPE SUBMITTED BY

Ppaperdoll

London

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...

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