Pottage
Ingredients
- 1 tablespoon vegetable oil
- 1 cup peeled, diced carrots
- 1 cup peeled, diced parsnips
- 1 cup diced onions
- 1 cup peeled, diced turnips or rutabagas
- 1 cup sliced mushrooms
- 1 cup leeks, rinsed, diced, and washed
- 1 cup diced cabbage
- 1 cup drained, rinsed canned beans, or diced fresh green beans
- 2 quarts stock (can be chicken, beef, or vegetable)
- 1 large or 2 small bay leaves
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon finely chopped rosemary, fresh if you can get it
- 1 teaspoon dried or 1 tablespoon fresh parsley
- 1/2 to 1 cup gluten-free rolled oats
- 1/2 to 1 pound smoked chicken sausage, vegetable protein, or the meat of your choice
- salt and pepper to taste
Directions
1) Place a large kettle over medium heat. Add the oil, carrots, parsnips, onions, and turnips or rutabagas. Cook, covered, for 5 to 7 minutes, stirring occasionally.
2) Once the harder vegetables start to get a little tender, add the mushrooms, leeks, cabbage, and beans. Cook another 2 minutes, then add the stock and herbs (if using parsley, save some for a garnish when serving).
3) Bring everything to a simmer and cook for 30 minutes to an hour.
4) Season to taste, then add the oats and meat. Cook for at least 20 minutes or as long as you like, replenishing liquid as necessary. Serve with bread for dipping.
Yield: 8 servings.