Pottage

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dairy free
Recipe photo
Hands-on time:
Total time:
Yield: 8 servings

Recipe photo

Pottage is part soup and part stew, depending on how long it's been cooking, and how much grain you add to it. If you participate in a year-round CSA, this is a great way to use some of what's showing up in your basket. You can make it as thin or thick as you like, use any kind of meat stock or scraps you have, and if you can eat gluten, you can use barley instead of oats to thicken the dish.

Pottage

star rating (3) rate this recipe »
dairy free
Hands-on time:
Total time:
Yield: 8 servings
Published: 01/10/2012

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.

Nutrition information

Serving Size: 433g Servings Per Batch: 8 Amount Per Serving: Calories: 348 Calories from Fat: 36 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 60mg Sodium: 662mg Total Carbohydrate: 32g Dietary Fiber: 9g Sugars: 4g Protein: 23g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 01/07/2015
  • marie from Perri's, Ca.
  • Very easy to make. I didn't have some of the items so I substituted with other veggies and it still came out delicious
  • star rating 03/07/2012
  • beutnerg from KAF Community
  • This recipe is full of flavor. It is easy to prepare. I mixed all the vegetables in a crockpot and added old-fashioned rolled oats and cooked sausage about 2 hours before serving. I cooked on low settings. It was perfect for a cold winter day. Historically, pottage is a mix of just available vegetables, with or without meat. This means, whatever kind of vegetable you have will be suitable for this recipe. Pottage is always new and never gets boring.
  • star rating 03/05/2012
  • cecegriff from KAF Community
  • I made a half-batch in my 2 qt. slow-cooker and it turned out great! Used no-salt-added stock from Kitchen Basics and nitrate-free turkey kielbasa. We also sprinkled each bowl with a little grated Parmesan cheese. Served with Ancient Grains bread it makes a wonderful meal.
1
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