Vegetarian Vegetable hotpot with beetroot

Published on July 1st, 2010 | by Gareth


Vegetable hotpot

I often go to Paddy’s market in Haymarket for my fruit and veg, after all the Pyrmont farmers market is monthly and my local supermarket has a limited range. Apart from the diverse range of Asian greens which I am always impressed by, the savings are always notable. I got a fine haul of fresh produce for just $20, which is about half of what it would have cost at the supermarket.An image of fresh fruit and vegetables

With such a splendid array of vegetables I was inspired to make a vegetable hotpot as healthy and hearty alternative to meat. The whole thing was a little experimental but it tasted pretty good so I though that I would share. It’s a great way to boost your 5 a day, plus it’s easy to reheat on day 2.

Prep time: 15 minutes

Cooking time: 30 minutes

Feeds 4


  • 300ml Vegetable stock
  • 2 tblsp Tomato puree
  • 200ml Dry sherry (cheap and available at most bottle shops)
  • 3 tblsp Arborio rice or pearl barley
  • 1 Onion
  • 2 Cloves of garlic
  • 1 Parsnip
  • 2 Carrots
  • 2 Leeks
  • 2 Courgettes
  • 3 Large potatoes, peeled
  • 50gm mozzarella cheese
  • 1 tsp dried sage
  • Few sprigs fresh rosemary
  • 2 tblsp Olive oil

Start by heating the 1 tblsp of the oil in a pan and finely chopping the onion and garlic. Add the onion to the pan on a low heat for 5 minutes stirring occasionally. Preheat the oven to 180 degrees.

Put the stock into a separate saucepan and bring to the boil, reduce heart and leave simmering.

Add the garlic to the onions and fry until golden. Now add the tomato puree and stir continually over a medium to low heat for 2 minutes. Add 200ml of the stock, the sherry and the rice/pearl barley. Allow to reduce over a medium heat for 5-10 minutes, stir occasionally. Once reduced by two thirds to a rich and thick sauce, set aside.

Whilst the sauce is reducing slice the leeks, courgettes, parsnip and carrots. In a sauté pan cook the carrots in the remaining stock for 5 minutes, add the leeks. Cook together for 2 minutes then add the courgette, parsnip, rosemary and sage. Once the liquid in the sauté pan has reduced to virtually nothing and the carrots are soft, remove from heat. Transfer the sliced vegetables to an oven proof dish. Pour the reduced sauce over the vegetables in the dish.

Give the sauté pan a wipe. Add the remaining oil to the pan and heat. Finely slice the potatoes and add to the pan, sautéing until golden brown. Once done remove from the heat and layer the potato slices on top of the veg in the dish. Top with the mozzarella, grated and put in the oven for 20 minutes.  If the cheese has not brown, grill on for 5 minutes at the end. Serve immediately. My wine choice for this would have to be a pinot Noir from Otago region in New Zealand.Vegetarian hotpot and beetroot

The preparation and cooking sound fiddly, but in truth it’s pretty easy and at the end you have a complete meal.

An image of vegetarian hotpot


About the Author

Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.

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