Pottage

Yummy, comforting stew. Can't get better than that on a cold day (Not that it was a cold day when I made it this time). The nice thing about pottage is you can put whatever you want in it, really. I usually make mine with beef so I use beef broth, but you could easily use pork or chicken meat and chicken or vegetable broth and it would be an entirely different stew. The original recipe also calls for oats in it, which I'm sure would be really tasty.


Just beware that this recipe calls for a lot of chopping. Takes me at least an hour to chop everything up. I like to chop everything the night before if possible (which is probably why I like making this on Monday...leaves me Sunday night to chop things up).


I am thinking next time I'll season the beef somehow before putting it in the stew. Not sure with what yet, though.

This recipe is adapted from King Arthur Flour. If you want to make this, I recommend going over to the site as they have some useful tips and a very interesting and informative article on the origins of pottage. (I do plan on making the bread that is featured in that article as well, soon - I'll let you know how it turns out.)


Pottage

• 1 Tbsp oil
• 2 turnips, diced
• 2 medium-large rutabagas (the same size as the turnips), diced
• 1/2 large onion, diced
• 1 large celery root, diced (if desired - I left it out this time as they can be pricey and the ones at the store currently are pretty small)
• 1 cup mushrooms, sliced
• 1 cup leeks, rinsed, diced and washed
• 1 cup cabbage, diced (I use red cabbage, but either is fine)
• 1 cup drained, rinsed canned beans or diced fresh green beans (I use green beans)
• 2 quarts (8 cups) stock (chicken, beef, or vegetable work - I used beef)
• 1 large or 2 small bay leaves
• 1/2 tsp ground sage
• 1/2 tsp dried thyme leaves
• 1/2 tsp finely chopped fresh rosemary
• 1 tsp dried or 1 Tbsp fresh parsley
• 1-2 lbs meat of your choice (I used 2 lbs of beef top sirloin, diced)
• salt and pepper to taste
• 1/2-1 cup gluten-free rolled oats, optional (I do not use them)

Place a large kettle over medium heat. Add the oil, onions, rutabagas, and turnips. Cook, covered, for 5 to 10 minutes, stirring occasionally.

Once the harder vegetables start to get a little tender, add the mushrooms, leeks, cabbage, and beans. Cook another 2-5 minutes, then add the stock and herbs.

Bring everything to a simmer and cook for 30 minutes to an hour. (How long I simmer this for depends on how long I have left until I want to serve dinner.)

Season to taste, then add the meat and oats (if using). Cook for at least 20 minutes or as long as you like, replenishing liquid as necessary.