Slow cooker vegetarian hotpot

Summary Not available

  • 2 tbsp sunflower oil
  • 1 small squash (deseeded and chopped into chunks)
  • 2 onions (thinly sliced)
  • 3 carrots (peeled and cut into chunks)
  • 2 parsnips (peeled and cut into chunks)
  • 2 tbsp flour
  • 400 g tomatoes (chopped)
  • 2 tbsp tomato purée
  • 5 tsp flakes
  • 3 tbsp pesto
  • 100 ml stock
  • 1 tsp black pepper
  • 200 g self-raising flour
  • 50 g butter
  • 200 ml water
  1. Heat the oil in a large, non-stick frying pan over a medium heat

  2. Add the vegetables, in batches if necessary, and fry for 4–5 minutes, stirring regularly, until lightly browned all over

  3. Season with salt and pepper

  4. Transfer the vegetables to the slow cooker, sprinkle over the flour and stir well

  5. Add the chopped tomatoes, tomato purée, chilli flakes and pesto, if using, and stir again

  6. Pour over the stock and stir

  7. Cover and cook on high for 4 hours

  8. After the hotpot has been cooking for 3½ hours, make the dumplings

  9. Put the flour in a large mixing bowl and season with salt and pepper

  10. Coarsely grate one-quarter of the frozen butter into the flour

  11. Toss the mixture to coat the butter lightly in the flour

  12. Add the remaining butter in three more batches, grating and tossing it in the same way

  13. This should prevent the dumpling dough from clumping and yield light, fluffy dumplings

  14. Stir in enough cold water to bring the mixture together as a soft, squidy dough

  15. Divide into 12 equally sized pieces and roll each into a ball

  16. Remove the lid from the slow cooker, stir in the spinach until wilted, then arrange the dumplings gently on top

  17. Replace the lid and continue to cook on high for a further 25–30 minutes, or until the dumplings are puffed up and fluffy

  18. Spoon the hotpot onto serving plates with the dumplings on top

No extra notes


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