WONDERBAG Vegetable Hotpot

Wonderbag Vegetable Hotpot / Karen E. Photography

 Jackie Cameron
Vegetable hotpot is for the vegetarians among us and for those wanting a lighter dish or a side option. Use any in-season fresh vegetables.
— Jackie Cameron

Yields: 4-6


  • 2 large Potatoes, thinly sliced-1/2cm
  • 1 tablespoon Sunflower Oil
  • 1 tablespoon Butter
  • 1 medium Onion, sliced
  • 1 Leek, sliced
  • 2 Garlic Cloves, crushed
  • 1 Carrot, sliced
  • 100g Broccoli Florets
  • 100g Cauliflower Florets
  • 2 small Turnips, chopped
  • 2 tablespoons All Purpose Flour
  • 1 cup Vegetable Stock
  • ½ cup good quality White Wine
  • 4 Sprigs fresh Basil
  • ORYX Salt and Pepper
  • 40ml fine Parmesan
  • Chives for garnish


  1. Cook the potato slices, drain thoroughly and reserve.
  2. Heat the oil and butter in a heavy based pot. Add the onion, leeks and garlic and sauté, stirring occasionally for 2 minutes. Add the remaining vegetables and cook, stirring occasionally, for a further 3 minutes.
  3. Stir in the flour and cook for 1 minute. Gradually add the stock and wine, bring to the simmer. Add the fresh basil, salt and pepper.
  4. Place this pot into the WONDERBAG, close it tightly and leave it for 5 hours.
  5. Arrange the potato slices on top of the vegetable mixture to cover. Sprinkle the parmesan cheese on top of the potato slices.
  6. Heat in the oven until golden, garnish with snipped chives and serve.