|12||baby potatoes — peeled and halved|
|4||carrots — peeled and sliced|
|250 g||brown mushrooms — sliced|
|1||onion — large, quartered|
|1||red pepper — chopped|
|2 cloves||garlic — cloves, crushed|
|15 ml||fresh ginger — finely grated|
|2||red chilli — thinly sliced|
|15 g||sugar snap peas|
|125 g||cherry tomatoes|
|250 g||portabellini mushrooms|
|3||tinned tomatoes — chopped|
|125 ml||stock — vegetable|
|30 ml||fresh mixed herbs — parsley, coriander, mint, chopped|
Layer the potatoes, carrots, brown mushrooms,
onion, red pepper, garlic, ginger and chilli, snap peas, cherry tomatoes,
portabellini mushrooms in the potjie (in this order).
Season with salt and
pepper after every layer.
Add the tinned tomatoes and the vegetable stock.
Cover and simmer slowly for approximately 1 hrs until the vegetables are
Scatter the fresh herbs over the top.
Serve with couscous, rice or pasta.
Reprinted with the permissin of Lynn Woodward of the South African
Mushroom Farmers’ Association.