What better way to enjoy a public holiday than to make this delicious Veggie and Mushroom Potjie

4 large potatoes, peeled and cubed
3 carrots, peeled and sliced
250g brown mushrooms, thickly sliced
1 large onion, quartered
1 red pepper, cut into pieces
2 cloves garlic, crushed
15ml fresh ginger, finely grated
1-2 small red chillies, finely sliced
125g sugar snap peas
125g cherry tomatoes
250g portabellini mushrooms
3 x 410g cans of chopped tomatoes
125ml vegetable stock
30ml fresh chopped mixed herbs such as parsley, coriander and mint

How to
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 canned tomatoes and the vegetable stock. Cover and simmer slowly for approximately 60 minutes until the vegetables are tender.

Scatter the fresh herbs over the top.

Serve with couscous, rice or pasta.

Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.

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