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Blue cheese hotpot
2 carrots, sliced
1 turnip, diced
2 celery sticks, sliced
8 small leeks, quartered
25g/1oz low-fat spread
25g/1oz plain flour
450ml/3⁄4pt vegetable stock
1 teaspoon yeast extract
425g/15oz canned cooked haricot
3 tablespoons chopped fresh
450g/1lb potatoes, thinly sliced
50g/2oz blue cheese, crumbled
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• 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.
• 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.
• 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.