Smoky Root Veg & Mushroom Hot Pot - WellBeing Magazine

Ingredients

• 2 large Swiss brown mushrooms, sliced
• Skins & ends of the pearl onions for the hot pot
• Parsley stalks
• 2 tsp black peppercorns
• 1 truss tomato
• 3 cups water
• 400g swedes, cut into 3cm pieces
• 400g carrots, cut into 3cm pieces
• 400g pearl onions, peeled & left whole
• 2 tbsp gluten-free flour
• 1 sprig thyme
• 1 bay leaf
• 680g jar of passata
• Flat-leaf parsley, chopped
• 250g button mushrooms
• 2 tbsp olive oil
• 1 brown onion, diced
• 1 stick celery, diced
• 1 carrot, diced
• 4 cloves garlic, crushed
• 1 tsp Hungarian sweet paprika
• ½ tsp smoky paprika
• ¼ cup hot milk of choice
• Pinch of sea salt & pepper