Creamy Vegetable Hotpot
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 330
- Carbs 38G
Ingredients
- 2 medium potatoes
- 2 leeks, trimmed and finely sliced
- ½ onion, peeled and finely sliced
- 2 medium carrots, peeled and diced
- 1 parnsip, peeled and diced
- 1 stick celery, diced
- 100 g mushrooms, sliced
- 2 garlic cloves, peeled and crushed
- 50 g green beans, sliced in half
- 100 g reduced-fat cream cheese
- 200 ml boiling water
- 150 ml light double cream alternative
- 1 vegetable stock cube
- 1 vegetable stock pot
- ½ tsp onion powder
- ½ tsp mustard powder
- 1 tbsp plain flour
- salt and pepper, to taste
- low-calorie cooking spray
Instructions
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Peel the potatoes and slice into ½cm slices. Place into a pan of cold salted water and bring to the boil. Lower the heat and cook for 5 minutes until the potato is just soft, but still holding its shape. Drain and leave to one side to cool.
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Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the leeks and onion and fry for 2 minutes until beginning to soften.
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Add the carrot, parsnip, celery, mushrooms and garlic and continue to fry for 3 minutes. Add the stock pot and stock cube to the water and pour into the pan, along with the green beans, mustard powder and onion granules. Give the pan a stir. Simmer for 4 minutes.
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Preheat the oven to 200°C. Pour the double cream alternative into the pan, turn down the heat and simmer for 5 minutes. Add the plain flour to a small bowl and add a little water to make a smooth paste. Add to the pan, along with the reduced-fat cream cheese, and stir to combine until the pie filling has thickened. Remove the pan from the heat and season with salt and pepper. Leave to one side to cool slightly.
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Pour the vegetable filling into the oven dish and top with the potato slices, overlapping the edges slightly. Spray the top with a little low-calorie cooking spray.
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Place the dish in the oven for 20-25 minutes. The potato slices should be golden brown. Serve with your accompaniment of choice.