Vegetarian Pan Haggerty
Ingredients
- 1 ounce butter ⓘ
- 1 tablespoon vegetable oil ⓘ
- 7 ounces onions, sliced in thin rings ⓘ
- 19 ounces potatoes, peeled and sliced thinly ⓘ
- 10 1/2 ounces carrots, peeled and sliced thinly ⓘ
- 2 ounces butternut squash, peeled and sliced thinly ⓘ
- 1 1/2 fluid ounces vegetarian chicken stock or 1 1/2 fluid ounces vegetable stock ⓘ
- 3 1/2 ounces cheddar cheese, shredded ⓘ
Instructions
- Melt the butter with oil over a medium low heat in a pan that will be safe to go into an oven.
- Saute the onions until cooked down and just starting to go golden.
- Scoop out onions and set aside.
- In the same pan, layer up the vegetable slices with potatoes, reserved onions, carrots and squash. Repeat the layers making sure to end with a potato layer on top.
- Add the stock to the pan and cook on a medium high heat and covered for 15 minutes.
- Take the cover off, reduce the heat and cook uncovered for 10 minutes until most - but not all - of the liquid has reduced.
- Sprinkle the cheese over the top and put until a pre-heated grill for a few minutes until it is melted and started to go golden brown.
- Serve.
Nutrition & Diet Analysis (per serving)
754
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).