Medieval Peasant Pottage
Medieval Peasant Pottage
Ingredients
For the Pottage
- 1 1/2 cups green split peas, rinsed
- 8 cups water, plus more as needed
- 1 onion, large, finely diced
- 3 garlic, cloves, minced
- 2 parsnips, medium, peeled and diced (or carrots/turnips)
- 1/2 cabbage, head, chopped
- 4 cups kale, chopped (or other leafy greens)
- 1 cup barley oats
- 2 cups stale bread, crumbled or cubed
- 1 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Serving
- 4 slices crusty bread, for serving
- 4 ounces sharp cheddar cheese, crumbled or cubed, for serving
- 4 mugs ale, for serving
Instructions
- 1
Combine the rinsed green split peas and 6 cups of water in a large, heavy-bottomed pot or Dutch oven. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes.
⏱️ 20 min
- 2
Add the finely diced onion, minced garlic, and diced parsnips to the pot. Stir all ingredients well to combine. If the mixture appears too thick, add 2 more cups of water. Cover the pot and continue to simmer for another 20 minutes, or until the parsnips are tender.
⏱️ 20 min
- 3
Stir in the chopped cabbage, chopped kale, and barley oats. If needed, add an additional 1 to 2 cups of water to ensure all ingredients are submerged and the pottage maintains a stew-like consistency. Cover the pot and simmer for 15-20 minutes, or until the greens are tender and the barley is cooked through.
⏱️ 20 min
- 4
Add the crumbled or cubed stale bread to the pottage. Stir vigorously to incorporate the bread, which will help to thicken the stew. Season generously with salt and black pepper to taste. Continue to cook for 5 minutes, allowing the bread to fully integrate and the pottage to reach a thick, hearty consistency.
⏱️ 5 min
- 5
Ladle the hot Medieval Peasant Pottage into individual bowls. Serve immediately alongside slices of crusty bread, crumbled sharp cheddar cheese, and a mug of ale for a complete historical meal.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Medieval Peasant Pottage
Ingredients
For the Pottage
- 1 1/2 cups green split peas, rinsed
- 8 cups water, plus more as needed
- 1 onion, large, finely diced
- 3 garlic, cloves, minced
- 2 parsnips, medium, peeled and diced (or carrots/turnips)
- 1/2 cabbage, head, chopped
- 4 cups kale, chopped (or other leafy greens)
- 1 cup barley oats
- 2 cups stale bread, crumbled or cubed
- 1 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Serving
- 4 slices crusty bread, for serving
- 4 ounces sharp cheddar cheese, crumbled or cubed, for serving
- 4 mugs ale, for serving
Instructions
- 1
Combine the rinsed green split peas and 6 cups of water in a large, heavy-bottomed pot or Dutch oven. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes.
⏱️ 20 min - 2
Add the finely diced onion, minced garlic, and diced parsnips to the pot. Stir all ingredients well to combine. If the mixture appears too thick, add 2 more cups of water. Cover the pot and continue to simmer for another 20 minutes, or until the parsnips are tender.
⏱️ 20 min - 3
Stir in the chopped cabbage, chopped kale, and barley oats. If needed, add an additional 1 to 2 cups of water to ensure all ingredients are submerged and the pottage maintains a stew-like consistency. Cover the pot and simmer for 15-20 minutes, or until the greens are tender and the barley is cooked through.
⏱️ 20 min - 4
Add the crumbled or cubed stale bread to the pottage. Stir vigorously to incorporate the bread, which will help to thicken the stew. Season generously with salt and black pepper to taste. Continue to cook for 5 minutes, allowing the bread to fully integrate and the pottage to reach a thick, hearty consistency.
⏱️ 5 min - 5
Ladle the hot Medieval Peasant Pottage into individual bowls. Serve immediately alongside slices of crusty bread, crumbled sharp cheddar cheese, and a mug of ale for a complete historical meal.
⏱️ 5 min