Recipe of Award-winning Vegetable pottage

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vegetable pottage. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Pottage Ingredients Vegetables - the most common ingredients for pottage making. These included cabbage, onions, leeks, celery, garden peas. Here is an easy cabbage pottage recipe you can try. Prepared in most French homes throughout the winter, this soup can be served chunky or puréed.

Vegetable pottage is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Vegetable pottage is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have vegetable pottage using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Vegetable pottage:

1. Get 1 medium Yam
2. Get Salt
3. Take Palm oil
4. Prepare Ugu
5. Get Maggi
6. Take Pepper
7. Get Onion

This helped people survive until early spring produce (nettle tips, ground elder and spring greens) began to grow. Once the vegetables become a little soft, add the softer vegetables like the mushrooms, cabbage, leeks and beans. Next, add bay leaf, thyme, sage, rosemary and the chicken stock. Cover with a lid and cook for about an hour.

Instructions to make Vegetable pottage:

1. Peel the yam,slice and dice it,not too small ND not too big
2. Wash the yam three times,put the yam in a in a moderate pot of water under a stove
3. Slice onion and add it to the yam with salt,cover and cook till very soft
4. With the use of wooden stick,merge the soft yam till form a little paste
5. Add Palm oil,ugu,Maggi, pepper,turn together till well mixed
6. Reduce the heat,cover it and leave for 10 till cooked
7. Serve

Next, add bay leaf, thyme, sage, rosemary and the chicken stock. Cover with a lid and cook for about an hour. Once done, add the salt and black pepper powder. However, dried vegetables such as peas and beans were often served in Lent; by which time the winter food stocks were very low. This helped people survive until early spring produce (nettle tips, ground elder and spring greens) began to grow.

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