Mini Vegetable Hot Pot
- RECIPE MAKES: 4 Portions
- PREP TIME: 15 Minutes
- COOK TIME: 30 - 35 Minutes
Steam sweet potato (for approx. 15-20 minutes), until tender.
Melt butter in a saucepan and fry the leeks, carrots, mushrooms, peppers, courgette, garlic, thyme and tomato purée. Cook until tender.
Pour 130ml of ProZero over vegetables and heat over a medium heat.
Meanwhile add remaining 20ml ProZero into a bowl with cornflour and mix.
Add cornflour mix to vegetables and gently cook for 5 minutes until sauce becomes thickened.
Preheat grill to medium heat.
Pour vegetable mixture into an oven proof dish (12cm x 12cm).
Thinly slice cooked sweet potato and place on top of vegetables in dish.
Brush sweet potato with oil and sprinkle Violife over top.
Grill for 5-8 minutes, then divide into 4 portions.
This recipe is freezable!
Refer to labels for allergens and other product information.
Serving Suggestion:
For 1 exchange serve with 60g of broccoli.
ProZero is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
- 300g Sweet potato, peeled & cut in half
- 25g Butter
- 100g Leeks, finely chopped
- 50g Carrots, peeled & finely chopped
- 50g Mushrooms, finely chopped
- 50g Red pepper, de-seeded & finely chopped
- 50g Green pepper, de-seeded & finely chopped
- 150g Courgette, diced
- 3g Garlic, finely chopped
- 3 pinches of Thyme, dried
- 2g Tomato purée
- 4g Cornflour
- 150ml ProZero
- 1 tsp Oil
- 40g Violife For Pizza mozzarella flavour, grated
