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Tuesday, 9 February 2021

Greengrocers Veggie Hotpot : Vegetarian


This hearty vegetarian take on the traditional hotpot has a pretty topping that contains plenty of hidden treasures. The recipe suggestion is from Nigel Slater who is one of Britain's best-loved cookery writers. Despite having written for food magazines since 1988, and also in his own cookery books, it took a long time before he could be persuaded to transfer his skills to TV.

In this recipe each serving contains
10g protein, 32g carbohydrate, 27g fat, 14g fibre, 0.3g salt.

Ingredients
Serves 4/5
8 tbsp olive oil
4 onions, sliced
1 aubergine (eggplant), sliced in half lengthways and then into 1cm/½in-thick semi-circles
1 courgette (zucchini), sliced into 1cm/½in-thick rounds
800g/1lb 12½oz tomatoes (on the vine), cut in half
1 x 400g tin flageolet beans, drained
1 x 400g tin haricot beans, drained
50g/1¾oz butter
1 large carrot, cut into ribbons using a vegetable peeler or mandolin
2 cooked beetroots, sliced into 1cm/½in-thick rounds
6 sprigs fresh thyme
salt and freshly ground black pepper

Method
1. Preheat the oven to 160C/140 fan/Gas 3.
2. Heat 3 tablespoons of the oil in a medium, shallow, lidded casserole over a medium heat. Add the onions and fry for 4-5 minutes, or until they begin to turn golden-brown.
3. Add 500ml/18fl oz water and bring to the boil, then reduce the heat until the water is simmering and simmer gently for 20 minutes, or until the water has all but evaporated.
4. Heat another 4 tablespoons of the oil in a separate frying pan over a medium heat. Add the aubergine (eggplant) pieces, in batches if necessary, and fry until lightly coloured on both sides - about 5-6 minutes (add more oil to the pan as necessary). Repeat the process with the courgette (zucchini) rounds. Set aside.
5. Add the tomato halves to the stewed onions, then season well with salt and freshly ground black pepper, cover the casserole with the lid and cook for 8-10 minutes, or until cooked through.
6. Add the flageolet and haricot beans to the onions and tomatoes, then stir in the courgettes (zucchini) and aubergines (eggplants).
7. Melt the butter and the remaining tablespoon of oil in a frying pan over a medium heat. Stir in the carrot ribbons until completely coated in the fat, then arrange them in a tangle on top of the casserole.
8. Add the beetroot slices to the frying pan and cook for 4-5 minutes until softened. Arrange the beetroot slices among the tangled carrots. Sprinkle over the thyme leaves.
9. Bake the hotpot in the oven for 45-60 minutes, or until the vegetables on top have turned crisp and golden-brown and the casserole has thickened. Serve.

Flageolet beans are small, creamy, pale green beans with tender skin and a fine, delicate flavour, these are much prized in France. They are actually small, young haricot beans that have been harvested and dried before they are fully ripe.

Haricot beans are small, oval, plump and creamy-white with a mild flavour and smooth, buttery texture. In the US, they are known as navy beans and are the classic ingredient in Boston baked beans. Haricot beans are widely used in the cooking of countries such as France, Spain, Portugal and South America. With little flavour of their own, they absorb other aromas and flavours easily, which makes them popular beans to use in bean salads, vegetable soups, and slow-cooked dishes such as cassoulet or bean purées.

See original recipe here


Did you know that aubergines/eggplants are full of vitamins, minerals and dietary fibre! An excellent source of dietary fibre they are also a good source of Vitamins B1 and B6 and potassium. In addition it is high in the minerals copper, magnesium and manganese. Aubergines are high in fibre and low in fat and therefore recommended for those managing type 2 diabetes or managing weight concerns. Read about the health benefits of aubergines/eggplants here

Dear reader, you will find a variety of recipe ideas and articles within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

32 comments:

My name is Erika. said...

A veggie hotpot sounds like an interesting take. And looks good too.

Tom said...

...something to make next summer out of the garden.

William Kendall said...

That sounds filling.

happyone said...

Looks delicious and we love eggplant. I plan to grow some this year.

Christine said...

Looks delicious!

Lorrie said...

What a delicious sounding dish, full of vegetables that I love.

Laurie said...

🤣👍👍❤️

Elephant's Child said...

Yum.
Though the carb count looked a little high for you?

handmade by amalia said...

I've never tried anything like this, looks delicious, Jan! Thanks for sharing.
Amalia
xo

Iris Flavia said...

Wow, didn´t know about the aubergines - thought they´re not much more that solid water!

aussie aNNie said...

oh so interesting especially as I am so hungry. xx

Jo said...

That looks very tempting and filling, perfect for the cold days of winter.

Margaret D said...

Looks and sounds good.

It's me said...

Mmmmmmmm....happy week....love Ria 🍀🍀🍀

mamasmercantile said...

Impressive and looks so good.

Ygraine said...

Oh WOW...this is exactly the recipe I have been looking for - a hotpot that is totally vegetarian!
Thank you SO much!!😊😊

Have a great day!

Hugs xxx

DMS said...

This sounds amazing. I will definitely have to make it. YUM!
~Jess

VENTANA DE FOTO said...

Me encantan las verduras y las utilizo mucho en mi alimentación.

Interesante receta.


Snowbird said...

Wow, that looks delicious.xxx

Magic Love Crow said...

So yummy! Thank you Jan! Big Hugs!

Lowcarb team member said...

Elephant's Child said...
Yum.
Though the carb count looked a little high for you?

Hello there 'EC' many thanks for your comment and question.

Yes, this is a tasty recipe :)

To answer your query.
As you may be aware, in broad terms, carbohydrates do have a large impact on blood glucose levels, protein much less, and fats have little if any effect.

So most diabetics will take account of this when meal planning.

For both non-diabetics (me) and diabetics (Eddie) who follow an effective low carb diet (or perhaps we should refer to it as a 'lifestyle') is one which allows a person to maintain, most of the time, a healthy blood glucose level. The amount of carbs it contains will vary between individuals, depending mainly on personal choice, pancreatic function and insulin resistance. A possible range might be:

Low carb (ketogenic) 0-50g carbohydrates per day

Typical low carb 50-90g

Liberal low carb 90-130g

Moderate carb 130-170g

High carb 170g and more

Eddie and I tend to keep to about 50 carbs per day, some-days will be less and others perhaps a little more. Over the years we have found it suits our lifestyle and most importantly keeps Eddie's blood sugar numbers in check.

And as I always say, there is a variety of recipe ideas within this blog, and not all will be suitable for every reader. For those who may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

Many thanks for your comment here, it is lovely to receive, read and share comments.

Happy mid-week wishes.

All the best Jan

Lowcarb team member said...

Google translation:

VENTANA DE FOTO said...
Me encantan las verduras y las utilizo mucho en mi alimentación.

Interesante receta


I love vegetables and use them a lot in my diet.

Interesting recipe.

DUTA said...

Eggplant is my favorite. I use it in any known and possible way, not only in salads.
I like the small size ones.

R's Rue said...

❤️❤️❤️

DVArtist said...

OMg this sound so good. Thank you for the recipe.

Debbie said...

eggplant and zucchini 2 of my favorites, this recipe looks amazing!!!

Diane said...

Greetings Jan, interesting article and the eggplant looks great.

Hugs diane

Teresa said...

Las berenjenas me encantan. Besos.

Bob Bushell said...

Beautiful dish Jan, although, I can't stand it. The rest are beautiful.

Sue said...

Ooh this looks lovely! I'm really into my comfort food at the moment. x

Kezzie said...

This does look really scrummy!!!

Martha said...

Sounds so tasty!