Serves: 2
Preparation time: 45 minutes
Difficulty level: Medium
This vegetable and camembert hotpot is bursting full of flavours and makes the perfect dinner night option. Cook up a fresh start!
Ingredients
- 175g medium potatoes
- 61g medium carrots
- 150g sliced mushrooms
- 25g Panko breadcrumbs
- 100g Crème Fraîche
- 150g leeks
- 1 bunch Rosemary
- 135g French Camembert
- 250g shredded savoy cabbage
- 500g wild mushroom sauce
- 1 sachet Truffle zest
- 1 tbsp olive oil
- 100ml water for sauce
Directions
1Preheat the oven to 200°C. Put a large pan of water on to boil with 0.5 tsp of salt. Peel the potatoes and thinly slice into 1/2 cm rounds. When the water is boiling, add the potato and cook until just tender 7-8 minutes. Once cooked, drain the potatoes in a colander.
2Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Chop the Camembert into 2cm chunks and set aside.
3Heat a splash of oil in a large saucepan on medium-high heat. When hot, add the leek, carrot and mushroom and cook stirring continuously until soft and starting to brown, 5-6 minutes. Next, add the savoy cabbage and cook until wilted, 3-4 minutes, stirring occasionally. Stir in the garlic and half the rosemary, cook for 1 minute. Meanwhile mix the breadcrumbs, remaining rosemary and oil (see ingredients for amount). Season with salt and pepper.
4Add the water (see ingredients for amount), wild mushroom sauce paste and creme fraiche to the pan, stir well and bring to a boil. Season with salt and pepper to taste.
5Transfer the vegetable filling into an ovenproof dish (we used a 20×20 cm dish for 2 people). Layer the potato discs on top (careful they may be hot!) Tip: Don’t worry if one or two of your potato discs break up a little when layering, it will not affect your finished dish! Scatter over the Camembert chunks. Sprinkle over the rosemary crumb mix. Bake on the top shelf of your oven until the cheese melts and the hotpot starts to bubble, 15-20 minutes.
6Carefully take the hotpot out of the oven and share among your plates. Sprinkle over the truffle zest for add an extra flavour boost. Enjoy!
Recipe curtesy of HELLOFRESH
