Old School Home Cooking at it’s best, when your child takes the reigns!!
Medievil Pottage Stew
During Quarantine when home-schooling began…my 6th grader chose to research foods eaten in “Medievil Times”
She made this stew w/little help from me, it was fun & delicious!!
Step 1
Add carrots, parsnips, onions, and turnips to a large stew pot with about 1/4 cup veg broth. Saute for 10 minutes or until softened.
Add mushrooms, leeks, cabbage, and beans and simmer for an additional 5 minutes.
Strawberry Tart, made w/this Recipe for Dessert-recipe coming soon(:
Ingredients
1c Carrots, diced
1c Parsnips, diced
1c Onions, diced
1c Turnips, diced
1c Mushrooms, sliced(I would recommend Shitake &/or Maitake)
1c Leeks, diced
1c Cabbage, chopped
1c Green beans, chopped
2Q Vegetable broth
1 bay leaf
1/2 tsp Dried sage, thyme, rosemary, blk pepper
3/4 tsp salt
1/2 cup red wine, divided
1 Tbs balsamic vinegar
1/2 cup each Oats, rolled & Barley, flakes
Step 2 & 3
Add rest of broth, seasoning, and wine and stir wellBring to a boil, lower heat, and cover. Simmer for 30 minutes. Stir in barley and oats, continue simmering, uncovered for an additional 20 minutes or until grains are cooked. Stir in vinegar, remove bay leaf, adjust seasonings, and Serve w/Hearty Gluten Free Bread & Butter(grass-fed) or Ghee aka Clarified Butter.
Final Notes~
Check me out on social media for more @conciouswellbeing
lifestyle and food tips! In those times, their main vegetable crops were turnips, parsnips, leeks, onions, and cabbage. This was peasant food! Very nutritious,
definitely worth the 30-45 minutes. May freeze leftovers for a few months in glass container. If not vegan, use bone broth instead,
see the many benefits here described w/differences of just Collagen…