Individual Vegetarian Lancashire Hotpots

• 1 tablespoon olive oil
• 1 large onion, sliced
• 200 g tomato puree
• 18 cup madeira wine
• 2 tablespoons pearl barley
• 1 dash Tabasco sauce
• 3 liters fresh vegetable stock, hot (I use a cube)
• 24 baby onions, unskinned
• 2 carrots, sliced
• 2 parsnips, cored and cut into batons
• 3 celery ribs, roughly chopped
• 2 baking potatoes, very finely sliced
• 25 g butter, melted, for brushing

1. Heat oil in large saucepan over medium heat.
2. Cook onion 5 minutes, stirring.
3. Add tomato puree and cook 8 minutes more, still stirring.
4. Stir in Madeira and boil for a frew minutes.
5. Add barley, Tabasco, and 1 litre stock.
6. Bring to boil and simmer 20 minutes to reduce by one-third.
7. Bring remaining stock to boil in a large saucepan and add the baby onions.
8. Cook 5 minutes, drain, and cool in cold water.
9. Peel the skins off the onions.
10. Blanch the other vegetables (potatoes seperately) for 3 minutes.
11. Lift into a colander to drain well.
12. Season and set aside.
13. Prehat grill to medium high.
14. Put veg (exept potatoes in 6 X 300ml serving dishes.
15. Spoon in the sauce and top with overlapping potato slices.
16. Brush with butter and grill on a baking sheet for 8-10 minutes until golden and potatoes just start to crisp up.

olive oil, onion, tomato puree, madeira wine, pearl barley, tabasco sauce, vegetable stock, baby onions, carrots, parsnips, celery, baking potatoes, butter

Taken from www.food.com/recipe/individual-vegetarian-lancashire-hotpots-223571 (may not work)