Buttered Vegetable Potjie

Potjie No: 3
Serves: 8 – 10
Cooking Time: 1 hour
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250 g butter
3 large onions, sliced
20 baby potatoes, scrubbed
20 baby carrots, scrubbed
250 ml vegetable or chicken stock
2 medium brinjals, cubed
10 baby marrows, sliced diagonally
350 g mushrooms, sliced
750 ml fresh or frozen peas
Salt and freshly ground black pepper to taste
20 ml chopped fresh basil or 5 ml dried

Heat half the butter in the potjie, add onions and sauté until transparent.
Add potatoes and carrots and sauté lightly.
Pour in heated stock and simmer slowly with lid on for about 20 minutes or until the vegetables are almost tender.
Arrange remaining vegetables in layers on top of the potatoes and carrots, starting with the brinjal, then baby marrows, followed by the mushrooms and finally the peas.
Sprinkle each layer with a little salt, pepper and herbs.
Dot each layer with a little of the remaining butter, reserving enough for the top.
Cover with lid and simmer slowly for 15-20 minutes until the vegetables are cooked but still crisp.

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