Vegetable Pottage in Tudor Times

1. Vegetable Pottage in Tudor Times http://cookit.e2bn.org/historycookbook/1426-vegetable-pottage.html Search: to see a video about Pottage.

3. About this recipe Healthiness : 4 out of 5Difficulty: 2 out of 5 Ingredients • 1 onion • 2 leeks              • 1 or 2 parsnips • spinach • herbs from the garden (e.g. parsley, rosemary and thyme) • butter • stock • seasoning (salt and peppercorns) Equipment • Large cooking pot • Knife for peeling and chopping the vegetables • Chopping board • Wooden spoons for stirring and serving Making and cooking it             Always wash your hands before preparing food. • Peel the onion, roughly slice and chop • Top and tail the leeks and parsnip, peel the outer skins and roughly chop • Roughly chop some spinach • Warm a pot by the fire • Add some butter (enough to soften the onions) and add the onions to the pot • Allow to soften for a few minutes, then add the chopped leeks and parsnips • Allow the vegetables to sweat for a few minutes then cover them with the stock • Add the spinach • Allow to cook  until the vegetables are ready, then add the garden herbs • Leave for a few minutes, add the seasoning (salt and peppercorns), then remove the pot from the hearth and serve