Vegetable Hot-Pot
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  Serves : 8

  Time : 20 minutes

   in 5 Litre Futura

 
Ingredients
2 medium (¾ lb / 350 g) carrots (peeled and cut into ¼ inch / ½ cm slices)
1 (½ lb / 225 g) zucchini (cut into ½ inch / 1 cm slices)
1 large (6 oz / 180 g) onion (thinly sliced)
½ medium (2 oz / 60 g) green peppers (de-seeded and cut into 1 inch / 2.5 cm pieces)
1 small (4 oz / 120 g) turnip (peeled and cut into ½ inch / 1 cm cubes)
2 medium (10 oz / 300 g) tomatoes (peeled and cut into eighths)
½ small (6 oz / 180 g) cauliflower head (cut into flowerets of about 1 inch / 2.5 cm)
1 small bay leaf
1 tsp salt
a pinch pepper
1/8 tsp dried thyme leaves
1/8 tsp dried marjoram leaves
1½ tbsp Worcestershire sauce
¼ cup water
2 tbsp parsley (chopped)

Recipe
1. Put all ingredients except 1 tbsp parsley in cooker. Stir.
2. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
3. Remove cooker from heat. Press finger-tip control to release pressure.
4. Open cooker. Discard bay leaf. Place vegetables on serving dish. Keep hot.
5. Return cooker to high heat and boil till liquid is reduced to half, stirring occasionally. Pour over vegetables. Serve hot, garnished with remaining parsley (1 tbsp).



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