Rooftop Vegetable HotPot

Rooftop Vegetable HotPot

Winters in Mallorca are like a late Spring in the UK… some days it can be bitterly cold and then the next day the sun is gloriously warm.  It can rain for 10 days straight and then the next day feel like the tropics.  Today was particularly cold but my rooftop Mallorcan kitchen is open and it’s time to make stew.

I love a hearty vegetable stew, I use firm, root vegetables as a base and then softer fiberous veg to replaice the meat, ensuring I saute them off first in herbs and garlic to add flavour and texture.The whole lot is mixed together with flour, wine and stock and white beans for protein and to help to thicken.

The Viking and I have an ongoing discussion about whether stews should be tomato based or gravy based. I’m happy with either, but he will always say gravy. Mostly because, despite the crispy potatoes topping this stockpot he will still go the extra carb mile and use a hunk of white bread to mop it up.

Either way, a nice hearty, warming stew will see us through until the sun shines once again.

These are the ingredients I had in the fridge. I think this would work with any veg you like or you could even add an animal protein instead of the mushrooms or aubergine. Entirely up to you.  Here’s what I used:

You will need a large ovenproof pan plus a pan with a lid to boil the potatoes.

• Olive oil and a bob of butter
• 150g button mushrooms – halved
• 1/2 small aubergine – chopped
• 1/2 courgette – chopped
• 2 cloves garlic – minced
• 2 teaspoon fresh rosemary leaves – chopped
• 2 teaspoon dried oregano
• 1 medium onion – chopped
• 1 turnip – chopped
• 1 carrot – chopped
• 2 sticks celery – chopped
• 1 tablespoon flour
• 200g white beans
• 1 litre vegetable stock
• 1 glass white wine
• Roughly 300g new potatoes – chopped
• Plenty of salt and freshly ground pepper.

Place your pan onto a medium heat and add a little olive oil and butter, throw in the mushrooms, aubergines and courgettes and saute for at least 6 minutes stirring regularly. About halfway through add half the herbs and half the garlic. Stir well and allow the veg to brown well. Stir in some salt and pepper then pour into a bowl and set aside.

Add some more oil and butter to the pan and throw in the hard veg. Stir and saute for 6 minutes or until they begin to soften and get a bit of colour. Halfway through add the rest of the herbs and garlic and stir well.

Stir in the soft veg then the flour. Stirring well so everything is coated. Add the wine, stock and stir in the beans. Allow the whole lot to bubble away gently for 6 mins whilst you par-boil the potatoes until just tender.

Drain the potatoes and return them to the pot. Douse them in oil and season with salt and pepper, place the lid on and give them a shake to rough up the edges.

Pre-heat the oven to 180C fan / 375F

Gently spoon the potatoes on top of the stew. Roast in the oven for 30 mins or until the potatoes are golden.

For more stews check these out on Dom in the Kitchen

Eat and of course, enjoy!