Root vegetable hotpot

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Serves: 4

By Wisp

(1 Vote) 1


  • 1 onion large

  • 3 tbsp olive oil

  • 300g potato

  • 1l vegetable stock

  • 1/2 cayenne pepper

  • 2 tsp clear honey

  • 400g parsnips

  • 2 tsp cumin

  • 1/2 green cabbage

  • 1 clove garlic

  • 1/2 swede

  • 300g carrot

  • 2 tsp coriander seeds


  1. Peel and chop the carrots, parsnips, potatoes and swede into chunks. Finely chop the onion and garlic, and roughly slice the cabbage.
  2. Heat the olive oil in a large pan and fry the coriander and cumin seeds, garlic and onion until soft.
  3. Add the stock, honey and root vegetables and simmer for 20 minutes, until tender.
  4. Stir in the cabbage and simmer for 5 minutes.

Handy Hint

Use a large pan.
Delicious served with herb dumplings: 100g plain flour, 1 tsp bicarb of soda, 40g olive oil, 2 tbsp water, salt, herbs, onion powder. Mix dry ingredients, stir in oil and add water to make a soft dough. Drop small balls into the hotpot and simmer for 10 minutes.

Additional Information

  • Can Freeze

  • Make Ahead

  • Kids can help

  • Low fat

  • Winter

  • Autumn

  • Main Course

  • Vegetarian

  • Gluten Free

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • WhereTheWildThingsWere 25/11/10 17:13

    This is so so so nice. I was worried as I was making it that it wasn't going to have enough flavour, but it is great. Will be a regular make.