The BEST Pottage (Medieval Vegetable/Peasant Stew)
, 40 min, 6 servings
A hearty medieval vegetable stew with root vegetables, mushrooms, beans and oats simmered in herb-infused broth.
| prepPrepare all vegetables before starting. | |||||
| 7 ml cooking oil | Sauté onion in oil, 5–6 min until translucent | Add carrots, parsnips, bay leaves & herbs, sauté 3 min | Add mushrooms, cabbage, leeks & broth; simmer 15 min | Stir in beans & oats, simmer 10 min, stirring often | Season with black pepper, taste & adjust seasoning |
| 1 large yellow onion, diced | |||||
| 150 g carrot, diced | |||||
| 150 g parsnip, diced | |||||
| 2 bay leaves | |||||
| 1 teaspoon thyme | |||||
| 1 teaspoon rosemary | |||||
| 1 teaspoon parsley | |||||
| 150 g mushroom, sliced | |||||
| 150 g leeks, diced | |||||
| 75 g cabbage, sliced | |||||
| 1.5 quart / 1.4 liter vegetable broth | |||||
| 180 g cooked white beans (optional but recommended) | |||||
| 80 g rolled oats | |||||
| 1 teaspoon black pepper | |||||
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