Vegetarian Hot Pot
An easy, straightforward vegetarian hot pot recipe. A decent main meal in its own right, and serves well with most vegetable dishes. We like it as is and have either with a good dollop of dark sauce, or with a little sliced pickled beetroot. And the obligatory bread and butter.
2 lbs. of potatoes
3/4 lb. of onions
1 tin chopped tomatoes
1 teaspoon of thyme
1.5 oz. butter
pepper and salt to taste
The potatoes should be peeled, washed, and cut into thin slices, and the onions peeled and cut into thin slices too.
Arrange the vegetables and tomatoes in layers; dust a little pepper and salt between the layers, and finish with a layer of potatoes.
Cut the butter into little bits, place them on the top of the potatoes, fill the dish with hot water, and bake the hot-pot for 2 hours or more in a hot oven.
Add a little more hot water if necessary while baking to make up for what is lost in the cooking.
Those who do not like tomatoes can leave them out, and the dish will still be very savoury.
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