Colonial Vegetable Pottage Recipe

This Colonial Vegetable Pottage is a hearty and nourishing dish inspired by early American cuisine. A medley of root vegetables, cabbage, and mushrooms simmered in a rich broth with herbs and oats, it’s a simple yet satisfying meal that’s perfect for a cozy evening or a historical reenactment feast.

Ingredients

Here’s what you’ll need to make this delicious Colonial Vegetable Pottage:

• Carrots: Peeled and diced, for sweetness and color.
• Onion: Diced, for flavor and texture.
• Root vegetable: Parsnip or turnip, peeled and diced, adds a unique flavor and texture.
• Leek: Cleaned and roughly chopped, for a mild onion flavor.
• Cabbage: Roughly chopped, adds texture and a slightly sweet flavor.
• Mushrooms: Any type will do, roughly chopped, for an earthy flavor and umami.
• Dried thyme, rosemary, and sage: Adds a blend of classic herbs for a warm and savory flavor.
• Stock: Use vegetable or chicken stock for a flavorful base.
• Bay leaf: Adds a subtle aromatic flavor.
• Rolled oats: Adds heartiness and thickness to the pottage.
• Vinegar: Adds a touch of acidity to balance the flavors.
• Kosher salt and freshly cracked black pepper: To taste.

How to Make Colonial Vegetable Pottage

Step 1: Cook the Root Vegetables

In a large pot or Dutch oven, combine the diced carrots, onion, root vegetable (parsnip or turnip), and ¼ cup of the stock. Cook over medium heat for 10 minutes, or until the vegetables are slightly softened.

Step 2: Add Remaining Vegetables and Herbs

Add the chopped leek, cabbage, mushrooms, dried thyme, rosemary, and sage to the pot. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly wilted.

Step 3: Simmer with Stock

Pour in the remaining stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer partially covered for 30 minutes, or until the vegetables are tender.

Step 4: Add Oats and Thicken

Stir in the rolled oats and continue to cook uncovered for another 20 minutes, or until the oats are cooked through and the pottage has thickened.

Step 5: Season and Serve

Remove the bay leaf. Stir in the vinegar and season with salt and pepper to taste. Serve hot and enjoy!

How to Serve Colonial Vegetable Pottage

• Hearty Meal: This Colonial Vegetable Pottage is a complete and satisfying meal on its own, especially when served with crusty bread.
• Side Dish: Serve it as a side dish with roasted meats or other hearty dishes.
• Historical Feast: This pottage is a perfect addition to a historical reenactment feast or a themed dinner party.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use different vegetables in this pottage?
Absolutely! Feel free to add other vegetables, such as potatoes, turnips, or squash.

Can I make this pottage in a slow cooker?
Yes, you can! Add all the ingredients to a slow cooker and cook on low for 6-8 hours, or until the vegetables are tender.

Can I make this pottage vegan?
Yes, you can use vegetable broth and omit the butter or use a vegan butter substitute.

How can I make this pottage thicker?
You can add more rolled oats or mash some of the vegetables to thicken the pottage.

There you have it! A delicious and easy-to-follow recipe for Colonial Vegetable Pottage that’s perfect for a hearty and comforting meal. Enjoy!

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