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Veggie Table - Show #14

Veggie & Bean Hotpot

1 lb (450 g) -- Potatoes
1 -- Large onion
2 -- Celery stalks
7 oz (200 g) -- Carrots
7 oz (200 g) -- Mixed vegetables
16 oz can (400 g) -- Baked beans
2 tbsp (25mL) -- Tomato pur�e
1 tsp (5 mL) -- Lemon Juice
To taste... -- Soy sauce
To taste... -- Black pepper

Scrub the potatoes, cut them into chunks and boil them for mashing. Meanwhile, halve and slice the onion into thin half-moons. Chop the celery into chunks, peel and chop the carrots and mixed vegetables. Bring to boil about 300mL (12 fl oz, 1 ½ cups) water in a large saucepan. Add all prepared vegetables, cover and simmer gently until cooked. When done to preferred tenderness, drain water from vegetables and mix in baked beans, tomato purée and herbs. Season to taste, reheat and place in warmed casserole dish. When potatoes are ready, mash them with sale and black pepper to taste, adding a little of the cooking water if needed. Spread the mashed potatoes on top of the vegetable mix and place under broiler until potato topping is browned.

*(Adapted from a original hotpot recipe; if you want to make a real hotpot, slice the potatoes after cooking and layer them on top of the other veggies instead of mashing them.)