Truffled Autumn Vegetable Hotpot

Truffled Autumn Vegetable Hotpot

A rustic medley of slow-cooked autumn vegetables in a rich, herbed broth, elevated with black truffle. A cosy, elegant twist on a seasonal comfort dish.

let's get to it

how to make

Serves: 4

  • 4 Large carrots, half inch/2cm diced
  • 1 Medium winter squash (pumpkin, butternut squash) half inch/2cm diced
  • 4 Large parsnips, de-wooded and half inch/2cm dice. Tail (thin end) thrown in
  • 1 Small sweede, half inch/2cm dice
  • 2 Shallots, fine dice
  • 6 Thyme, 4 inch long sprigs, leaves only stem discarded.
  • 2 tbs Vegetarian gravy powder
  • Boiling water
  • 8-10 TruffleHunter black truffle slices
  • 4 large flowery potatoes (Maris piper or King Edward), thinly sliced
  • 2 tbs good quality olive oil
  1. Set oven to 180c/360f Convection, 165c/ 330f. Fan assisted, Gas mark 4.
  2. Add 1 tbs of the olive oil and the thyme leaves to an 9inch by 6inch, deep roasting tray and roast off the carrots, squash, parsnips, shallot and swede until all are soft to the touch, turning 3 times during roasting. This should take 30 – 40 minutes.
  3. Add the gravy granules to the boiling water and poor over the roasted vegetables.
  4. Add TruffleHunter Black Truffle Slices evenly to the root vegetable and gravy mixture, submerge them to make sure the flavour infuses.
  5. Top the hot pot with the sliced potato layering evenly overlapping each slice to create a complete topping
  6. Cover with foil and bake for 40 – 50 minutes.
  7. Remove the foil and check the potato is cooked by pushing a small bladed knife through the surface.
  8. Brush surface lightly with the remaining olive oil, add a little rock salt if desired and bake uncovered for a further 15 to 20mins until golden and crispy on top.
  9. Serve with green vegetables of your choice. This dish goes very well with new season tender stem broccoli.
Truffled Autumn Vegetable Hotpot

DON'T MISS OUT

MORE TASTY RECIPES

Roast Potatoes and English Truffle Oil
Roast Potatoes and English Truffle Oil

Crispy golden potatoes roasted in fragrant English truffle oil and sea salt. A simple yet indulgent side dish.

Black Truffle Mustard Lamb Burger
Black Truffle Mustard Lamb Burger

Juicy lamb patty seasoned with black truffle mustard and blacked truffle sea salt, then nestled in a toasted bun. This is a gourmet burger bursting with robust flavour.

Halloumi Skewers with Black Truffle Glaze
Halloumi Skewers with Black Truffle Glaze

Golden grilled halloumi skewers basted with a black truffle mustard, olive oil and honey glaze. A decadent, meat-free alternative perfect for summer grilling.

Seared Scallops stuffed with Truffle Carpaccio
Seared Scallops stuffed with Truffle Carpaccio

Delicately seared scallops stuffed with luscious truffle carpaccio and served with truffle infused guacamole. A refined and elegant dish perfect for special occasions or an elegant light lunch.
View all recipes