Individual Vegetarian Lancashire Hotpots

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 large onion, sliced
• 200 g tomato puree
• 1/8 cup madeira wine
• 2 tablespoons pearl barley
• 1 dash tabasco sauce
• 3 liters fresh vegetable stock, hot (i use a cube)
• 24 baby onions, unskinned
• 2 carrots, sliced
• 2 parsnips, cored and cut into batons
• 3 celery ribs, roughly chopped
• 2 baking potatoes, very finely sliced
• 25 g butter, melted, for brushing

Recipe

• 1 heat oil in large saucepan over medium heat. cook onion 5 minutes, stirring. add tomato puree and cook 8 minutes more, still stirring.
• 2 stir in madeira and boil for a frew minutes. add barley, tabasco, and 1 litre stock. bring to boil and simmer 20 minutes to reduce by one-third.
• 3 bring remaining stock to boil in a large saucepan and add the baby onions. cook 5 minutes, drain, and cool in cold water. peel the skins off the onions. blanch the other vegetables (potatoes seperately) for 3 minutes. lift into a colander to drain well. season and set aside.
• 4 prehat grill to medium high. put veg (exept potatoes in 6 x 300ml serving dishes. spoon in the sauce and top with overlapping potato slices. brush with butter and grill on a baking sheet for 8-10 minutes until golden and potatoes just start to crisp up.