Easy Vegetable Pottage Recipe
A hearty and rustic dish made with carrots, onions, root vegetables, cabbage, leeks, mushrooms, oats, and aromatic herbs simmered in broth for a nourishing, old-world comfort meal.
6 Servings
Ingredients
- 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
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground sage
- 8 cups stock vegetable or chicken
- 1 bay leaf
- 1 cup rolled oats
- 1 tablespoon vinegar
- Kosher salt and freshly cracked black pepper to taste
Instructions
Prepare the Base:
- In a large pot, add the carrots, onion, root vegetable, and ¼ cup of stock. Cook over medium heat for 10 minutes, stirring occasionally until vegetables begin to soften.
Incorporate Additional Vegetables and Herbs:
- Add the leek, cabbage, mushrooms, thyme, rosemary, and sage. Cook for 5 minutes, allowing the vegetables to release flavor and fragrance.
Simmer the Broth:
- Add the remaining stock and the bay leaf. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30 minutes.
Add Oats for Thickness:
- Stir in the rolled oats and continue cooking uncovered for 20 minutes. The oats will absorb the broth and create a thicker consistency.
Finalize the Dish:
- Remove the bay leaf, stir in vinegar, and season with salt and freshly cracked black pepper to taste. Serve hot.
Notes
This recipe is naturally gluten-free if you ensure that the stock and rolled oats are certified gluten-free. Double-check packaging to avoid hidden gluten.