Celery Hot Pot

Name: Celery Hot Pot
Cuisine: American
Ingredients: 60g butter Or margarine; 2 onions, finely chopped; 1 head of celery, sliced, including leaves; 4 ripe tomatoes, skinned and quartered; 37,5ml seasoned flour; 200ml vegetable stock OR water; Cobbler Topping: 180g (320ml) self-raising flour, sifted; pinch of salt; 60g butter OR margarine, softened; cold water; 80g Cheddar cheese, sliced and cut into wedges

5 steps

Updated at: Thu, 17 Aug 2023 13:30:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories528 kcal (26%)

Total Fat31.9 g (46%)

Carbs50 g (19%)

Sugars6.8 g (8%)

Protein12.1 g (24%)

Sodium955.5 mg (48%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

60gbutter

or margarine

2onions

finely chopped

1 headcelery

sliced, including leaves

4tomatoes

ripe, skinned and quartered

37.5mlseasoned flour

200mlvegetable stock

or water

Cobbler Ingredients

180gself-raising flour

Cobbler Topping, sifted

salt

60gbutter

OR margarine, softened

water

cold

80gCheddar cheese

sliced and cut into wedges

Instructions

Step 1

Step 1: Melt butter in a large frying-pan, saute onions until translucent but not brown. Stir celery and tomatoes into onion mixture, simmer over low heat, 10 minutes, stirring occasionally. Stir celery and tomatoes into onion mixture, simmer over low heat, 10 minutes, stirring occasionally.

Step 2

Step 2: Sprinkle flour over vegetables, stir well. Gradually add stock, stirring all the time, bring to the boil. Reduce heat, simmer 10 minutes. Transfer to lightly greased casserole dish, set aside.

Step 3

Step 3 - Cobbler Topping: Sift flour and salt into mixing-bowl, rub in butter with fingertips until mixture resembles fine breadcrumbs.

Step 4

Step 4: Add just enough cold water to form a soft dough, blending with round- bladed knife. Turn out dough on to a lightly floured surface. Pat out to about 20mm thickness, cut out squares or rounds using a 50mm scone cutter.

Step 5

Step 5: Arrange scones, overlapping slightly, over surface of casserole. To complete: Brush Topping with beat- en egg, bake in a 220°C oven, 20 to 30 minutes until casserole is bubbling and scones are puffed and golden brown. Push wedges of cheese into Topping just before serving.