Description
This Colonial Vegetable Pottage is a hearty and comforting stew that’s perfect for a cozy fall or winter meal. A medley of root vegetables, cabbage, and mushrooms simmer in a flavorful broth with herbs and oats, making for a satisfying and nourishing dish.
Ingredients
Units
Scale
- 1 cup carrots, peeled and diced
- 1 cup onion, diced
- 1 cup root vegetable (parsnip or turnip), peeled and diced
- 1 cup leek, cleaned and roughly chopped
- 1 cup cabbage, roughly chopped
- 1 cup mushrooms (any variety), roughly chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground sage
- 8 cups vegetable or chicken stock
- 1 bay leaf
- 1 cup rolled oats
- 1 tablespoon vinegar (such as apple cider vinegar)
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Cook Root Vegetables: In a large pot or Dutch oven, combine carrots, onion, root vegetables (parsnip or turnip), and ¼ cup of the stock. Cook over medium heat for 10 minutes, or until vegetables begin to soften.
- Add Remaining Vegetables and Herbs: Add leeks, cabbage, mushrooms, thyme, rosemary, and sage to the pot. Cook for 5 minutes, stirring occasionally.
- Simmer with Stock: Pour in the remaining stock and add the bay leaf. Bring to a boil, then reduce heat and simmer partially covered for 30 minutes.
- Add Oats: Stir in rolled oats and continue to simmer uncovered for 20 minutes, or until the oats are tender and the soup has thickened.
- Season and Serve: Remove the bay leaf. Stir in vinegar and season with salt and pepper to taste. Serve hot.
Notes
- Vegetables: Feel free to substitute or add other vegetables, such as potatoes, celery root, or winter squash.
- Stock: Use vegetable stock for a vegetarian version or chicken stock for a richer flavor.
- Herbs: Use fresh herbs if available, chopping them finely before adding to the pot.
- Vinegar: Apple cider vinegar, red wine vinegar, or white wine vinegar can be used.
- Serving Suggestion: Serve with crusty bread or a side salad.
Nutrition
- Serving Size: 1 cup
- Calories: 180kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 5mg
