Vegetable Potjie with Cheesy Topping

Potjie No: 2
Serves: 6
Cooking Time: 1.5 hours
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2 medium onions, chopped
50 g butter
6 medium potatoes, parboiled and thinly sliced
2 medium brinjals, peeled and cubed
250 ml baby marrows, sliced diagonally into rings
300 g mushrooms, sliced
50 ml chopped fresh parsley
30 ml chopped fresh oregano or 10 ml dried
4 medium tomatoes, skinned and chopped
or 1 x 410 g can tomatoes, chopped
250 ml fresh breadcrumbs
250 ml grated Cheddar cheese

Sauté onion until transparent in heated butter.
Remove onion and set aside.
Arrange vegetables in potjie in layers as follows: first potatoes, then brinjals, baby marrows and finally mushrooms.
Add a little sautéed onion, parsley and oregano between each layer.
Pour tomato pulp over top of vegetables.
Cover with lid and simmer very slowly over slow fire for 1 hour or until the vegetables are cooked.
Do not stir or peep too often.
Now sprinkle with breadcrumbs and cheese.
Replace lid and put potjie back on the fire for 15 minutes or until the cheese has melted.
For a golden-brown crust, place a few small coals on the lid.

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