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.

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 of the vegetables is easily pierced with the tip of a knife.
• Pass the soup through the medium disk of a food mill, or skim the vegetables out of the liquid, and pulse them to a coarse puree in a food processor. If using a food processor, recombine the vegetables and the liquid. Season with salt and pepper. The soup may be refrigerated for up to 3 days or frozen for up to 2 months.
• Bring to a simmer. If desired, stir a heaping 1/2 teaspoon of the butter into every portion just before serving.

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.