The Onion - Allium cepa

Medieval recipes

Pottage

Ingredients

I litre of stock
A selection of the following vegetables (about 250 g of each)Onions
Cabbage
Celery
Leeks
Parsnips
Turnips

2 cloves of garlic

A selection of herbs (fresh or dried): basil, marjoram, parsley, rosemary, sage, thyme.

2 tablespoons of porridge oats.

Method

Peel and chop the vegetables.
Bring the stock to the boil in a pan.
Add the vegetables and herbs and bring back to the boil.
Turn down the heat and simmer until the vegetables are cooked.
Stir in the oats and simmer until they are cooked.
Serve, seasoned with salt and pepper.