Vegetable Potjie Pottage Recipes

MIXED VEGETABLE POTAGE

Steps:

• In a tall stockpot, bring all the ingredients except the salt, pepper and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced with the tip of a knife.
• Pass the soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables and liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 3 days, or frozen for up to 2 months.
• Bring the soup to a simmer. Stir in the butter just before serving.

WINTER VEGETABLE POTAGE

Steps:

• Melt butter in heavy large saucepan over medium-low heat. Add leeks; cover and cook until just softened, about 5 minutes. Add 3 cups broth, cooked or frozen vegetables, potato, cabbage and rosemary. Bring soup to boil. Reduce heat; partially cover pan and simmer until all vegetables are tender, about 15 minutes. Thin soup, if desired, with additional broth. Season with salt and pepper. Ladle soup into bowls. Sprinkle croutons over.

PEASE POTTAGE

Steps:

• Place peas in a bowl and add water to cover by 3 inches.
• Leave overnight for cooking in the morning or soak all day to cook for dinner.
• Drain peas and discard water.
• Place peas and bacon in a large pot and add 8 cups fresh water.
• Bring to a boil over high heat, then turn heat down to gently simmer for 2 hours or until peas are soft and easily mashed.
• Add water if necessary to keep from burning.
• Serve with pilot crackers (the modern equivalent of ship's biscuit) and beer for a true shipboard meal.

LENTIL VEGETABLE POTTAGE

Steps:

• Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
• Simmer for about 1 hour on low heat, until lentils are tender.
• Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
• If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
• Correct spices to taste.
• Serve hot with gomashio sprinked on top, if desired.
• May be kept in fridge 5-7 days or frozen.

BUKNADE (MEDIEVAL ENGLISH POTTAGE)

Steps:

• Chop parsley, hyssop if available and sage leaves without stems.
• Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
• Shred chicken (without skin), add to simmering stock.
• Beat egg yolks.
• Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
• Add vinegar, pepper, ginger and salt to taste.
• Serve immediately.

VEGETABLE POTJIE (POTTAGE)

Steps:

• Wash first 6 vegetable and cut into chunks - keep seperate and set aside.
• Chop onions and garlic - set aside.
• Heat dutch oven(cast iron pan).
• When pan is hot add oil, as soon as oil is hot add onions and garlic, saute till onions are soft.
• When onions are soft add vegetables in layers (in order listed).
• Sprinkle the seasonings and herbs on top.
• Pour the stock over the vegetables, cover the pot and simmer gently for 1 1/2 hours to 2 hours.
• Serve with bread or boiled rice.