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Layered vegetable potjie

Layered vegetable potjie recipe

layered vegetable potjie




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    • 1, 5 kg mixed vegetables, prepared as appropriate - trimmed, peeled, seeded, and decoratively cut, such as: small or sliced potatoes, carrots and onions butternut, patty pans, baby marrows, broccoli florets, cauliflower florets, baby corn and mixed peppers (cut into strips)
    • 100 g Clover Mooi River Butter
    • 4 - 6 medium sized very fresh young or baby cabbage leaves
    • Salt and freshly ground black pepper
    • Garlic and herb seasoning
    • 125 ml water
    • 5 ml chicken or vegetable stock power
    • Chopped parsley and freshly ground black pepper

    Select a large heavy-based saucepan and layer the vegetables in such a way that those that take longest to cook are placed underneath.

    Layer more or less in the order given above and sprinkle with salt, pepper and garlic and herb seasoning.

    Place small knobs of half of the butter on top of the vegetables.

    Arrange the cabbage leaves on top to cover the vegetables.

    Combine the water and stock powder and pour over the cabbage leaves.

    Dot with the remaining butter, cover and simmer gently for about 30 minutes or until the potatoes are tender if tested with a metal skewer, but the other vegetables still crisp.

    Do not stir at any stage or pour off the buttery liquid.

    Turn up the heat and cook uncovered for a few minutes if necessary to reduce the liquid to a buttery glaze.

    To serve, line a platter or bowl with the cabbage leaves and spoon the rest of the vegetables decoratively on top.

    Sprinkle with parsley and milled black pepper.