Garlic Vegetable Potjie

Potjie No: 3
Serves: 6
Cooking Time: 1.5 hours
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1 butternut, unpeeled and sliced
12 baby potatoes, scrubbed or 4 large potatoes, peeled and quartered
3 carrots, cut into chunks
12 pickling onions, peeled
6 small gem squashes, unpeeled and quartered
6 baby marrows, halved
2 brinjals, unpeeled and sliced
6 whole mushrooms
Any other available vegetables of your choice
At least 12 whole cloves garlic, unpeeled
Salt and freshly ground black pepper to taste
50 g butter, melted
50 ml olive or cooking oil

Arrange vegetables in layers in potjie starting with the ones that take longest to cook: butternut, potatoes, carrots, onions, gem squash, baby marrow, brinjal and then mushrooms on top.
Place garlic in between each layer of vegetables.
Season each layer with salt and pepper.
Sprinkle butter and oil over top of vegetables.
Cover with lid and place potjie over a small fire for 1.5 hours or until vegetables are cooked but still crisp.
It is not necessary to add any liquid as the vegetables produce their own.

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