Follow these steps for perfect results
canola oil butter flavored
onion
minced
garlic
slivered
celery
sliced
carrot
julienned
butter beans
frozen
marrow squash
potato starch
mixed
low sodium vegetable broth
fat-free cilantro-lime-pepper pesto
bay leaf
fresh thyme
freshly grnd black pepper
baking potatoes
peeled
mustard seed
pan roasted
mustard
ginger root
grated
water
Rinse the frozen butter beans to thaw slightly.
In a stove-to-oven casserole dish, heat canola oil butter flavored and cook minced onion and slivered garlic until soft.
Add the celery and julienned carrot, and cook for 10 minutes over medium-low heat.
Increase the heat and add the vegetable broth mix (potato starch, vegetable broth, pesto). Cook, stirring, to thicken the sauce, adding more broth or water as needed to reach desired consistency.
Reduce heat to medium-low and season with bay leaf, thyme, and freshly ground black pepper.
Add in the diced marrow squash or zucchini and cook for about 5 minutes.
Bring a soup pot of water to a boil.
Peel the baking potatoes and slice thinly (2mm).
Transfer the potato slices to the boiling water and bring back to a boil, then reduce heat to simmer and cook for about 3 minutes, until slightly softened but not fully cooked.
Preheat the oven to 375°F (190°C).
Using a strainer, drain the potatoes (leaving some moisture) and transfer the slices to the casserole to create a 'crust' layer on top of the vegetable mixture.
Mix the mustard seed, mustard, and grated ginger and thin with water. Use a pastry brush to paint the tops of the potatoes with this mixture.
Cover the casserole dish with foil and bake for 15 minutes.
Remove the cover and add 1/4 cup of water if the casserole has become too dry.
Bake uncovered for another 10-15 minutes, or until the potato crust is golden brown.
Serve hot with rolls or bread.
Expert advice for the best results
Add a pinch of red pepper flakes for a touch of spice.
Roast the potatoes instead of boiling for a crispier crust.
Everything you need to know before you start
15 mins
The hotpot can be assembled ahead of time and baked just before serving.
Serve in individual bowls, garnished with fresh thyme sprigs.
Serve with crusty bread or rolls.
Pair with a side salad.
Enhances the earthy flavors.
A refreshing counterpoint to the richness of the hotpot.
Discover the story behind this recipe
Comfort food, traditionally made with root vegetables and legumes.
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