One Pot Wonder

The best thing about this meal is that you can use whatever vegetables you have to hand. The ingredients below are just a guide.

Serves: 4

Preparation time: 15 minutes 

Cooking time: 1 hour

Cost per serving: $2.50

5 A DAY portions per serving: 2

What you’ll need

2 medium onions

4 medium carrots

1 small swede

2 medium parsnips

2 medium leeks

1 clove garlic, crushed or

finely chopped (you could

cheat and buy some garlic

granules or paste, or simply

leave it out all together)

1 tablespoon dried mixed

herbs

300ml vegetable stock

1 tablespoon plain flour

4 large potatoes, thinly sliced

1 tablespoon margarine

Freshly ground black pepper

Get cooking

Step 1

Preheat the oven to 190 °C / gas mark 5. Chop the vegetables into

chunks and arrange in layers in a large casserole dish (except the potatoes).

If you don’t have a casserole dish, you can put them into a saucepan and

cook on the hob

Season the vegetable layers lightly with black pepper and sprinkle them with

garlic and chopped herbs as you go

Step 2

Boil 300ml water and add the stock cube. Add the flour to the stock and pour

over the vegetables

Arrange the potatoes in overlapping layers on top. Dot with a small amount of

butter and cover tightly

Step 3

Cook in the oven (or on the hob) for about an hour, or until the vegetables

are tender

Remove the lid from the dish and cook for a further 15 minutes until the top

layer of potatoes is golden and crisp at the edges

Serve and enjoy!

Top Tip:

If you want to add meat to this meal, gently

brown the diced meat first, then add to the

casserole dish with the raw vegetables. The meat

will be very tender if cooked slowly and will soak up

all the flavours from the vegetables