Hotpot with golden parsnips


  • ½ cup (100 g) dried black–eyed peas, soaked overnight
  • 2 tablespoons extra virgin olive oil
  • 2 onions, sliced
  • 1 clove garlic, chopped
  • 500 g boneless leg of lamb, cut into 2.5 cm cubes
  • 1 large eggplant, cubed
  • ⅔ cup (120 g) dried apricots, quartered
  • 2 carrots, diced
  • 200 g turnips, diced
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • salt and pepper
  • 700 g parsnips, thinly sliced
  • 1 litre vegetable stock, preferably homemade
  • sprigs of fresh flat–leaf parsley to garnish


  1. Preheat the oven to 160°C.
  2. Drain the soaked black–eyed peas and place them in a saucepan.
  3. Add cold water to cover, bring to the boil and boil rapidly for 10 minutes, then drain well.
  4. Set aside.
  5. Reserve 1 teaspoon of the oil and heat the remainder in a large flameproof casserole dish.
  6. Add the onions and garlic, and cook for 2–3 minutes or until softened.
  7. Add the lamb and cook for about 5 minutes, stirring frequently, until browned.

    (If you do not have a suitable flameproof casserole dish, cook the onions and lamb in a frying pan, then transfer to an ovenproof dish. Bring the stock to the boil in the pan before pouring it into the dish.)

  8. Stir in the eggplant, apricots, carrots, turnips, cinnamon, cumin and coriander.
  9. Season to taste.
  10. Add the black–eyed peas and stir well.
  11. Arrange the parsnip slices in a thick layer on top of the hotpot, slightly overlapping them, then pour in sufficient stock to come just below the surface of the parsnips.
  12. Bring to the boil, then cover the casserole dish and transfer to the oven.
  13. Cook for 1½ hours.
  14. Preheat the grill.
  15. Brush the reserved 1 teaspoon of oil over the parsnips and place under the grill to crisp the top.
  16. Serve hot, garnished with parsley sprigs.

Serves 6
Preparation: 30 minutes, plus overnight soaking
Cooking: 1½ hours

Source: Amazing Vegetables
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