One-Pot Winter Pottage - Testing

https://thewellplatedlife.net/writings/2018/1/11/pottage-and-dark-rye

This is just a guideline, our forebears just used what they had and didn't worry about exact quantities. I used dry mushrooms because I didn't have any fresh on hand. Any substantial changes I've capitalized.

1 - This worked really well. I used Italian sausage and dried morrels and pinhead oats, and it may require more grain, but I can't remember how much I put in. Next time I will try it with the full 1 cup. Also good on the second day.

2 - Still worked nicely. I don't know if I did this last time but I cooked the veg to brown them before putting them in the pottage. I'm just going to have this as a slow-cooker recipe, first, then add details at the end for stovetop. Oh, and more grain was the right move!

3 - This was very good. It's a recipe that can have all sorts of variations, but it's very good as it is.

4 - I got a high cholesterol reading from bloodwork with my doctor. This seems like an opportunity to me, so I'm adding an LHSS Score to my recipes, a Liver and Heart Support Score. I added 1 cup of chopped kale to this to go from 7 to 9.4.

Number of portions: 7 servings
Serving size: 606 g
Calories per serving: ~397 kcal
Speed: Slow (hands-on time is moderate, but simmering is long)
Experienced cook (active time): 50–55 min
Novice cook (active time): 60–75 min
Total elapsed time: 4.5–6.5 hours

LHSS Score 9.4 / 10

7oz/200g dry beans of your choice 

8 cups stock (chicken, beef, or vegetable)

1 Tbsp. vegetable or herb oil

Recommended Veg

- 1 cup (5oz/142g) peeled, diced carrots

- 1 cup (5oz/142g) peeled, diced parsnips

- 1 cup (5½oz/156g) diced onions

- 1 cup (5oz/142g) peeled, diced rutabaga or turnip

- 1 cup (2¾oz/78g) sliced mushrooms

- 1 cup (3¼oz/92g) leeks, rinsed and diced

- 1 cup (3½oz/92g) diced cabbage

- 1 cup (35g) chopped kale

1 bay leaf

½ tsp ground sage

1 tsp fresh or ½ tsp dried thyme

½ tsp finely chopped rosemary, fresh preferred

1 Tbsp. fresh or 1 tsp dried parsley

1 cup of a grain, such as steel cut oats, rolled oats, pearl barley (NOTE some grains take longer to cook)

½ to 1 lb/227 to 454g meat, sausage, or vegetable protein of your choice

salt and pepper to taste

OPTIONAL - Capers or Pickled Nasturtium Seeds

1. Put the broth and dry beans in the slow cooker and cook on High for 2 hours.
2. Meanwhile 'sweat' the vegetables, which is done by cooking them with the lid on is called "sweating" them, stirring occasional so they also sauté. This is meant to release and concentrates flavor.
3. To 'sweat' the veg, place a large kettle over medium heat. 
4. Add the oil, carrots, parsnips, onions, and rutabaga or turnips. 
5. Give the pot a good dose of salt and pepper (salting at the beginning of cooking will mean you need less later on; it helps to build the flavor in the pot). 
6. Cook, covered, for 7 to 10 minutes, stirring occasionally. 
7. Once the harder vegetables have softened some, add the mushrooms, leeks, and cabbage and cook for another 2 minutes. 
8. Take about a cup of the slow cooker liquid and add it to the pot, stirring to loosen any browned bits or fond at the bottom of the pot, then pour all of the contents of the pot into the slow cooker. 
9. Add the stock, bay leaves, and herbs and set the cooker on Low and cook for another 2 to 4 hours. Add the meat, oats or other grain, and cook for another 30 minutes, replenishing the liquid with more stock or water as needed. Taste and adjust the seasoning as needed. 
10. If the mixture is a little "flat", try adding a teaspoon of cider vinegar. Most soups need acid instead of more salt.
11. Ladle into warmed bowls or bread bowls; garnish with chopped fresh herbs.

Yield: 3 quarts, eight 12-ounce servings.

 

1 cup (5oz/142g) (INCREASED TO 7oz/200g dry) drained, rinsed canned/cooked beans or diced green beans (DRY BEANS IF SLOW COOKING)

Good to know: low and slow