Butternut Squash And Root Vegetable Hotpot
Warm and comforting, this hearty vegetable hotpot with fluffy herby dumplings is the perfect dish for a cozy night in. Packed with butternut squash, carrots, parsnips, and spinach, each bite offers a delicious mix of flavors and textures. The rich tomato base, subtly spiced with chilli and enhanced with a touch of pesto, brings depth to this wholesome dish. Topped with light and fluffy dumplings, this hotpot is a satisfying and flavorful meal that will leave you feeling nourished and content.
— Constant Cookbook
Ingredients
- 2 tbsp sunflower oil
- 1 small butternut squash
- 2 onions
- 3 carrots
- 2 parsnips
- 2 tbsp plain flour
- 400g tin chopped tomatoes
- 2 tbsp tomato purée
- ½ tsp dried chilli
- 3 tbsp pesto
- 350ml/12fl oz hot vegetable stock
- 100g/3½oz young spinach
- and freshly ground saltblack pepper
- 200g/7oz self-raising flour
- 75g/2¾oz frozen butter
- 125ml/4½fl oz cold water
- and freshly ground saltblack pepper
Instructions
- Heat the oil in a large, non-stick frying pan over a medium heat. Add the vegetables, in batches if necessary, and fry for 4â5 minutes, stirring regularly, until lightly browned all over. Season with salt and pepper.
- Transfer the vegetables to the slow cooker, sprinkle over the flour and stir well. Add the chopped tomatoes, tomato purée, chilli flakes and pesto, if using, and stir again. Pour over the stock and stir. Cover and cook on high for 4 hours.
- After the hotpot has been cooking for 3½ hours, make the dumplings. Put the flour in a large mixing bowl and season with salt and pepper.
- Coarsely grate one-quarter of the frozen butter into the flour. Toss the mixture to coat the butter lightly in the flour. Add the remaining butter in three more batches, grating and tossing it in the same way. This should prevent the dumpling dough from clumping and yield light, fluffy dumplings.
- Stir in enough cold water to bring the mixture together as a soft, squidy dough. Divide into 12 equally sized pieces and roll each into a ball.
- Remove the lid from the slow cooker, stir in the spinach until wilted, then arrange the dumplings gently on top. Replace the lid and continue to cook on high for a further 25â30 minutes, or until the dumplings are puffed up and fluffy.
- Spoon the hotpot onto serving plates with the dumplings on top.
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 629kcal
- Carbohydrate Content: 79g
- Fat Content: 29g
- Fiber Content: 16g
- Protein Content: 13g
- Saturated Fat Content: 11g
- Sugar Content: 24g
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