Vegetable Hot-pot Recipe (Low Fat)

SERVES: 4
PREP TIME: 10 min
COOK TIME: 25 min
READY TIME: 35 min
CALORIES: 166 Kcal

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INGREDIENTS

  • 4 carrots, sliced
  • 4 parsnips, sliced
  • 2 large courgette, sliced
  • 2 turnips, sliced
  • 2 red or green peppers, cored, deseeded and coarsely chopped
  • 2 onions, sliced
  • 2 large tomatoes, peeled, deseeded and chopped
  • 600 ml (1 pint) Chicken Stock
  • 1 bay leaf
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh marjoram
  • A dash of Worcestershire sauce
  • Salt and pepper

INSTRUCTIONS

1 Place all the ingredients in a flameproof casserole.

2 Bring to the boil, skim off the scum, then cover and cook gently for about 25 minutes, until all the vegetables are tender. Serve the hotpot immediately.

NUTRITION FACTS

Calories: 166 Kcal
Protein: 6 g
Fat: 2 g
Carbs: 32 g