VEGETABLE POTJIE (POTTAGE)
Africa: Botswana for ZWT 7 www.celtnet.org.uk/recipes/swaziland.php Serve with bread or boiled rice.
Provided by MomLuvs6
Categories African
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 476.6, Fat 19.4, SaturatedFat 2.6, Sodium 462.7, Carbohydrate 74.4, Fiber 11.8, Sugar 13.1, Protein 8.4
MIXED VEGETABLE POTAGE
Provided by Food Network
Time 1h40m
Yield 4 quarts, 12 first-course serv
Number Of Ingredients 9
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.
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