Blue cheese hotpot
Ingredients
13
Steps
4
Serves
4
Cook Time
95-100 Min
Ingredients
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Preheat the oven to 180°C/350°F/Gas mark 4.
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Sauté the carrots, turnip, celery and leeks in the low-fat spread in a flameproof casserole dish for 3 minutes, stirring. Stir in the flour.
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Remove from the heat and gradually blend in the stock and yeast extract. Return to the heat, bring to the boil and cook for 2 minutes, stirring. Stir in the beans and parsley, and season with salt and pepper. Arrange the potatoes in a layer over the top, overlapping them slightly.
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Cover with a lid and bake in the oven for 1 hour. Remove the lid, sprinkle with the cheese and continue cooking, uncovered, for a further 30 minutes. Serve straight from the pot.