Description
A comforting and historic Colonial Vegetable Pottage recipe that brings the flavors of early American colonies to your table. This hearty vegetable stew is easy to prepare and perfect for a cozy meal.
Ingredients
Scale
Vegetable Pottage:
- 2 tablespoons butter or olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 2 carrots (sliced)
- 2 parsnips (peeled and diced)
- 2 stalks celery (chopped)
- 2 medium potatoes (peeled and cubed)
- 1 turnip (peeled and diced)
- 1/2 small cabbage (shredded)
- 6 cups vegetable broth or water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- chopped parsley for garnish (optional)
Instructions
- Saute Aromatics: In a large pot, heat butter or olive oil over medium heat. Add the onion and garlic and cook until softened.
- Add Vegetables: Stir in carrots, parsnips, celery, potatoes, turnip, and cabbage. Cook for 5–7 minutes.
- Cook Soup: Add broth, thyme, sage, salt, pepper, and bay leaf. Simmer for 30–40 minutes until vegetables are tender.
- Finish and Serve: Remove bay leaf, adjust seasoning, and garnish with parsley. Serve hot with bread.
Notes
- This dish reflects a common meal in early American colonies.
- Adjust vegetables based on availability or add legumes like lentils for protein.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American (Colonial)
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 160
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 5 mg
