Vegetable Potjie

Description

Servings: 6 – 8

Ingredients

• 5 – 6 medium potatoes
• 1 medium butternut squash
• 5 large carrots
• 2 ears of corn
• 1 small turnip or rutabaga
• 1 stalk celery
• ½ cup oil
• 2 – 3 onions
• 4 – 6 cloves garlic
• 1 teaspoon salt
• black pepper to taste
• 2 teaspoons dried oregano
• 2 teaspoon dried basil
• 1 cup vegetable stock

Procedures

1. Wash the vegetables and cut into chunks.
2. You can use any other hard winter vegetables that you like.
3. Heat the potjie (cast-iron pot, size 3) over coals until a little bit warm, then add oil.
4. When oil is hot, lightly cook onions and garlic.
5. Arrange vegetables in layers on top of onion and garlic mixture.
6. The ones with the longest cooking times go on the bottom of the pot.
7. Sprinkle on the seasonings and herbs.
8. Pour stock over the final layer.
9. Cover the pot with its lid and simmer over campfire coals for 1½ to 2 hours.
10. Leave the lid on until the cooking time is finished.