Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, moroccan hotpot. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Moroccan Hotpot is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Moroccan Hotpot is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook moroccan hotpot using 8 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Moroccan Hotpot:

1. Make ready parsnips
2. Make ready foil of 3 way mince
3. Prepare mushrooms, diced
4. Get half yellow pepper
5. Get tin chopped Tomatoes
6. Get Ras Al Hanout spice mix
7. Take sultanas
8. Take thickening of choice

I was taught it by a Moroccan friend who also lives in France - it is an old family recipe passed down for many years. It is great all year around - served with flat breads or pitta. A spicy vegetarian hotpot that's as warm and comforting as it is healthy from John Torode for BBC Good Food. The best of fun stuff from Asia!

Instructions to make Moroccan Hotpot:

1. Thinly slice parsnips and gently fry.
2. When parsips have taken colour, put aside.
3. Gently fry mushrooms and pepper
4. Add 3 way mince mix and tin of tomatoes
5. Add water as needed
6. Add spice mix to taste.
7. Add sultanas
8. Add thickener
9. Simmer for 10 mins, stirring occasionally
10. Pour in oven dish
11. Allow to cool then arrange parsnips on top
12. Bake in oven on 200c for 40 mins or until parsnips are golden.
13. Serve with crusty bread and green veg of choice.

A spicy vegetarian hotpot that's as warm and comforting as it is healthy from John Torode for BBC Good Food. The best of fun stuff from Asia! News, videos, TV shows and more. Your Instant Pot® replaces the traditional clay or ceramic cone-shaped cooking pot used in Moroccan cuisine (the tagine). The word 'tagine' also refers to the slow-cooked, stew-like.

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