Photo: Sorin Gheorghita
Butternut squash and root vegetable hotpot
17 ingredients
30 min
Serves 4
openrecipes
This filling, slow-cooked, vegetarian hotpot with fluffy, buttery dumplings, is a cheap and easy family staple.
Estimated Nutrition (whole recipe, rough)
716
Calories
18g
Protein
14g
Fat
132g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sunflower Oil | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes