Camembert and Truffle Hot Pot
with Potatoes, Savoy Cabbage and Wild Mushroom Sauce
This Vegetable & Camembert Hotpot is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Truffle Zest
1
Leek
1
Rosemary
1
Wild Mushroom Paste
250
French Camembert
(Contains Milk)
150
Sliced Mushrooms
100
Shredded Savoy Cabbage
1
Garlic Clove
112.5
Reduced Fat Creme Fraiche
25
Panko Breadcrumbs
1
Carrot
450
Potatoes
Not included in your delivery
1
Olive Oil for the Crumb
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Put a large pan of water on to boil with 0.5 tsp of salt. Peel the potatoes and thinly slice into 1/2 cm rounds. When the water is boiling, add the potato and cook until just tender 7-8 minutes. Once cooked, drain the potatoes in a colander.
Trim the root and the dark green leafy part from the leek. Halve lengthways, then thinly slice widthways. Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). Peel and grate the garlic (or use a garlic press). Chop the Camembert into 2cm chunks and set aside.
Heat a splash of oil in a large saucepan on medium-high heat. When hot, add the leek, carrot and mushroom and cook stirring continuously until soft and starting to brown, 5-6 minutes. Next, add the savoy cabbage and cook until wilted, 3-4 minutes, stirring occasionally. Stir in the garlic and half the rosemary, cook for 1 minute. Meanwhile mix the breadcrumbs, remaining rosemary and oil (see ingredients for amount). Season with salt and pepper.
Add the water (see ingredients for amount), wild mushroom sauce paste and creme fraiche to the pan, stir well and bring to a boil. Season with salt and pepper to taste.
Transfer the vegetable filling into an ovenproof dish (we used a 20x20 cm dish for 2 people). Layer the potato discs on top (careful they may be hot!) Tip: Don’t worry if one or two of your potato discs break up a little when layering, it will not affect your finished dish! Scatter over the Camembert chunks. Sprinkle over the rosemary crumb mix. Bake on the top shelf of your oven until the cheese melts and the hotpot starts to bubble, 15-20 minutes.
Carefully take the hotpot out of the oven and share among your plates. Sprinkle over the truffle zest for add an extra flavour boost. Enjoy!
