Description
This Colonial Vegetable Pottage recipe is a hearty and comforting dish inspired by early American settlers. Packed with a variety of root vegetables and warm spices, this flavorful stew is perfect for a cozy meal on a chilly day.
Ingredients
Scale
Vegetable Pottage:
- 2 tablespoons olive oil or butter
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 2 carrots (sliced)
- 2 parsnips (sliced)
- 2 potatoes (peeled and cubed)
- 1 cup diced turnip or rutabaga
- 1 celery stalk (chopped)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 cups vegetable broth or water
- 1 cup green cabbage (shredded)
- ½ cup cooked barley or oats (optional for thickening)
- Chopped fresh parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil or butter in a large pot. Sauté onion and garlic until softened, about 5 minutes.
- Add Vegetables: Stir in carrots, parsnips, potatoes, turnip, and celery. Cook for 5–7 minutes.
- Cook with Seasonings: Add bay leaf, thyme, sage, salt, pepper, and broth. Simmer for 25–30 minutes.
- Final Touches: Mix in cabbage and cooked barley/oats. Simmer for 5–10 minutes. Adjust seasoning, garnish with parsley, and serve.
Notes
- This dish reflects the simple, filling meals of early American settlers.
- Feel free to customize with your favorite seasonal vegetables or beans.
- Pair with cornbread or rustic bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Colonial American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
