Vegetable Hot Pot

Ingredients:

• 35ml onions peeled, cut into eighths
• 1 clove garlic, finely chopped
• 1 x 425gms can tomatoes, coarsely chopped (with liquid)
• ¾ cup chicken or vegetable stock
• 3 celery stalks, cut into 5cm julienne strips
• 6 baby carrots, cut into fine julienne strips
• 2 small leeks, quartered, then cut into julienne strips
• 8 spears asparagus, cut into 1 inch lengths
• 1 tablespoon chopped fresh basil
• 1 teaspoon chopped tarragon or marjoram
• 1/2 teaspoon chopped rosemary
• 2 tablespoons chopped parsley
• little pepper
• serves 4

Topping:

• 125gms ricotta cheese
• 1 tablespoon plain flour
• little pepper, 1 tablespoon mixed mild mustard, chopped parsley.

Directions:

1. Dry fry onions and garlic, till soft but not coloured. Add tomatoes with liquid, stock, celery, carrots, leeks, asparagus and cauliflower and simmer for about 10 minutes.
2. Add herbs and seasonings and simmer for a further 5 minutes or till vegies are just tender.
3. While vegies cook, prepare topping. Sift flour, add pepper and mustard. Stir in cheese and parsley.
4. Tip vegetables and juice into shallow casserole, sprinkle topping evenly over the surface.
5. Place under moderate hot grill and cook till topping is golden brown.