Skip to main content
Camembert and Truffle Hot Pot
Camembert and Truffle Hot Pot

Camembert and Truffle Hot Pot

with Potatoes, Savoy Cabbage and Wild Mushroom Sauce

Michael Steadman
Michael SteadmanPublished on January 17, 2020

This Vegetable & Camembert Hotpot is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:
Milk

The quantities provided above are averages only.

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.

Total45 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

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

Energy (kcal)796 kcal
Energy (kJ)3330 kJ
Fat42 g
of which saturates24 g
Carbohydrate67 g
of which sugars14 g
Protein37 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Peeler
Knife
Garlic Press
Grater
Medium Saucepan
Baking Dish

Cooking Instructions and Tips

Starting Time
1

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.

Prep
2

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.

Start the Filling
3

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.

Make the Sauce
4

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.

Assembly Time
5

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.

Time to Serve
6

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!

This week's must-try HelloFresh recipes

Umami Miso Mushroom Rigatoni

Umami Miso Mushroom Rigatoni

with Peas and Cheese
Curried Cauliflower Cheese Filo Pie

Curried Cauliflower Cheese Filo Pie

with Baby Leaf Salad
Halloumi, Pea and Coconut Pasanda Curry

Halloumi, Pea and Coconut Pasanda Curry

with Mango Chutney, Baby Spinach and Basmati Rice
Meat-Free Mince Chilli non Carne Loaded Rice Bowl

Meat-Free Mince Chilli non Carne Loaded Rice Bowl

with Kidney Beans, Smashed Avocado, Tomato Salsa and Cheese
Singapore Style Crispy Tofu & Black Pepper Noodles

Singapore Style Crispy Tofu & Black Pepper Noodles

with Green Beans, Pak Choi and Bell Pepper
Thai Style Chicken Noodles

Thai Style Chicken Noodles

with Green Beans and Pepper
Warming Ginger, Cauliflower and Coconut Bowl

Warming Ginger, Cauliflower and Coconut Bowl

with Zesty Rice and Black Beans
Puttanesca Style Rigatoni

Puttanesca Style Rigatoni

with Tenderstem® Broccoli, Olives and Cheese
Creamy Mexican Style Spiced Stew and Ciabatta

Creamy Mexican Style Spiced Stew and Ciabatta

with Corn, Butter Beans and Sweet Potato
Rogan Josh Lamb Burger

Rogan Josh Lamb Burger

with Zesty Fries, Mango Chutney Mayo and Kachumber Salad
Super Quick Teriyaki Pork Rice Bowl

Super Quick Teriyaki Pork Rice Bowl

with Pea Pods and Sesame Seeds
Speediest Sambal Teriyaki Beef Noodles

Speediest Sambal Teriyaki Beef Noodles

with Pea Pods, Carrot and Sesame
Honey Glazed Sausage Bake and Bravas Inspired Sauce

Honey Glazed Sausage Bake and Bravas Inspired Sauce

with Roasted Baby Plum Tomatoes, Red Onion and Peas
Tex-Mex Style Pork and Bean Chilli

Tex-Mex Style Pork and Bean Chilli

with Courgette, Tostada Dippers and Soured Cream
Speedy Spicy Cajun Chicken Macaroni

Speedy Spicy Cajun Chicken Macaroni

with Peas, Pepper and Italian Style Cheese
Speedy Chorizo Orzo

Speedy Chorizo Orzo

with Cheese, Peas and Rocket
Chermoula Pork Koftas and Greek Style Fries

Chermoula Pork Koftas and Greek Style Fries

with Roasted Garlic Yoghurt and Lemon Dressed Salad
Cumberland Sausages in Mustard Cream Sauce

Cumberland Sausages in Mustard Cream Sauce

with Roasted Roots and Herby Chips
Sticky Honey Indonesian Style Beef Rice Bowl

Sticky Honey Indonesian Style Beef Rice Bowl

with Pepper, Cabbage and Carrot
Central American Inspired Bacon and Black Bean Stew

Central American Inspired Bacon and Black Bean Stew

with Roasted Broccoli, Rice and Orange