Vegetable Pottage in Tudor Times
Search:
http://cookit.e2bn.org/historycookbook/1426-vegetablepottage.html
to see a video about Pottage.
About this recipe
Healthiness : 4 out of 5 Difficulty: 2 out of 5
Ingredients
•1 onion
•2 leeks
•1 or 2 parsnips
•spinach
•herbs from the garden (e.g. parsley, rosemary and thyme)
•butter
•stock
•seasoning (salt and peppercorns)
Equipment
•Large cooking pot
•Knife for peeling and chopping the vegetables
•Chopping board
•Wooden spoons for stirring and serving
Making and cooking it
Always wash your hands before preparing food.
•Peel the onion, roughly slice and chop
•Top and tail the leeks and parsnip, peel the outer skins and roughly chop
•Roughly chop some spinach
•Warm a pot by the fire
•Add some butter (enough to soften the onions) and add the onions to the pot
•Allow to soften for a few minutes, then add the chopped leeks and parsnips
•Allow the vegetables to sweat for a few minutes then cover them with the stock
•Add the spinach
•Allow to cook until the vegetables are ready, then add the garden herbs
•Leave for a few minutes, add the seasoning (salt and peppercorns), then remove the pot
from the hearth and serve