Medieval Pottage Stew Recipes

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MEDIEVAL POTTAGE STEW



Medieval Pottage Stew image

This Medieval Pottage Stew is simply another name for a thick, rich, soup often made by Peasants during the Middle Ages, chock-full of vegetables and grains .

Provided by Brand New Vegan

Categories     Soup/Stew

Time 1h20m

Yield 12

Number Of Ingredients 19

1 cup carrots (diced)
1 cup parsnips (diced)
1 cup onions (diced)
1 cup turnips (diced)
1 cup mushrooms (sliced)
1 cup leeks (diced)
1 cup cabbage (chopped)
1 cup green beans (chopped)
2 qts vegetable broth (low sodium)
1 bay leaf
1/2 tsp rubbed sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp black pepper
3/4 tsp salt
1/2 cup red wine
1 Tbs balsamic vinegar
1/2 cup rolled oats
1/2 cup barley flakes

Steps:

  • Peel and chop all vegetables
  • Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth
  • Saute for 10 minutes or until softened
  • Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes
  • Add broth, seasoning, and wine and stir well
  • Bring to a boil, lower heat, and cover. Simmer for 30 minutes.
  • Stir in barley and oats and continue simmering, uncovered, for an additional 20 minutes or until grains are cooked
  • Stir in vinegar, remove bay leaf, adjust seasonings, and serve

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