Root Vegetables in a Cast Iron Pot

By herbalmaven

Ingredients

• 4 large organic Carrots, scrubbed or peeled
• 3 medium organic Potatoes with or without skins
• 1 small organic Cabbage, cored and cut into quarters
• 2 *Baby organic Turnips peeled
• 1 *small organic Rutabega or half of a larger one, peeled
• 2 Tbsps butter
• 4 cups organic vegetable broth
• 2 or 3 Bay Leaf
• 1 Tbsp. rubbed sage or about 5 fresh leaves
• Thyme, marjoram, parsley, loveage, salt and pepper, added to taste.
• Optional items. Parsnips can be added or used as an alternate

Preparation

Step 1

In a 5-qt. (or appropriate size for your use) cast iron dutch oven, brown the butter (careful, don't burn). Add 2 cups of the vegetable broth,and all other herbs and mix well. Add the carrots and rutabega. Cover and let simmer on a low-medium heat for about 15 minutes, then add potatoes and turnips and cabbage. Add remaining broth. Continue to simmer, covered, for about 20 to 30 mins. Taste broth and add salt and pepper to taste, as well as parsley. Check veggies for doneness. Simmer on low until vegetables are to your liking.

Remaining broth is excellent for soup, perhaps using some of the same ingredients.