Hotch Potch

Ingredients:

1 tablespoon oil

1 large onion, chopped

1 large turnip, chopped

1 stick celery, chopped

6 florets cauliflower, chopped

2 carrots, chopped

1 cup peas

2 cups lettuce, shredded

4 cups water

2 teaspoons salt

1 teaspoon black pepper

2 tablespoons fresh parsley, chopped

Method: 

Heat oil in a large heavy-based pan. Brown onion, turnip, celery, water, salt and pepper over medium heat. Bring to boil, reduce heat to low, and simmer covered for 1 hour, stirring occasionally. Add cauliflower, carrots and peas to pan. Simmer uncovered for 30 minutes. Add lettuce, parsley, salt and pepper. Stir over low heat for 3 minutes, or until just heated through. 

Serves 4-6.

Variations:

-Swap lettuce and celery with cabbage, tomatoes or red pepper in the hotch potch.

-Include lamb shanks for a meat-and-vegetable hotch potch. Brown lamb with the onions and later once tender, remember to remove bones from the flesh. 

-Include pearl barley in the hotch potch.