Vegetable Potjie

Cut the potatoes into 1-inch cubes, peel and cube the butternut squash into similar-sized pieces, and cut the carrots into thick rounds about ½-inch thick.

Cut the corn ears into 2-inch segments, peel and cube the turnip or rutabaga, and slice the celery into ½-inch pieces.

Dice the onions and mince the garlic cloves, keeping them separate for layering.

Heat the oil in a large, heavy-bottomed potjie or Dutch oven over medium-high heat until shimmering.

Layer the vegetables in the potjie starting with half the onions and garlic on the bottom, followed by potatoes, carrots, and butternut squash in alternating layers, seasoning each layer with salt, pepper, oregano, and basil.

Continue layering with the remaining vegetables: corn segments, turnip or rutabaga, celery, and finish with the remaining onions and garlic on top.

Pour the vegetable stock evenly over all the vegetables, then cover the potjie tightly with its lid.

Reduce heat to medium-low and cook covered for 45–50 minutes, resisting the urge to stir, until the vegetables are tender and a golden, caramelized layer forms on the bottom.

Check for doneness by piercing the largest potato pieces with a fork; they should be completely tender.

Carefully open the lid away from you to release the steam, then serve directly from the potjie into bowls, scraping up any caramelized vegetables from the bottom.