Bean and Vegetable Hot Pot 5-11 Years
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 200 | g | Kidney beans canned in water |
| 40 | ml | Vegetable oil |
| 200 | g | Onions , chopped |
| 200 | g | Carrots , sliced |
| 200 | g | White cabbage , sliced |
| 5 | g | KNORR PROFESSIONAL Pureed Herbs Mixed Peppercorn |
| 400 | ml | KNORR Paste Bouillon Vegetable 1kg |
| 1000 | g | Potatoes , half cooked, skin on, sliced thin |
| 50 | g | FLORA Original 6x2kg |
Preparation
Advance Preparation
Select a suitable deep oven / serving dish. Pre-heat an oven to 180ºC (350ºF) gas 4. Prepare vegetables as directed.
Method
1. In a suitable saucepan, heat the oil and gently fry vegetables. Add the KNORR Pepper puree and stir to ensure even distribution.
2. Transfer the mixture to a suitable deep oven dish, and cover with the prepared KNORR Bouillon.
3. Top the hot pot with the sliced potato, gewnbtly press the potato down so that the liquid moistens the potato
4. Bake in the pre-heated oven for 40 minutes, pressing the potato down a few times during the cooking process
5. Once the potato is golden brown, remove from the oven and glaze with the melted FLORA, and serve with an optional sprinkle of chopped parsley.
Healthy hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
