Guest guest Posted October 21, 2007 Report Share Posted October 21, 2007 These are wonderful and even better warmed up the next day. Here's my old tried and true recipe for the clay pot cookers. I do not use a glazed clay pot, you will not get the true flavor of clay pot cooking unless you use a good quality porous clay pot. Curried Clay Pot Veggies 6 red potatoes peeled and cut in half 1 large onion cut in 6 chunks handful of whole cremini or white mushrooms 6 garlic cloves, peeled and whole 1 celery stalk, whole 2 carrots, peeled and cut in half and then long slices 2 tbls. olive oil 2 tsps. of your favorite curry powder dash on garlic powder dash of salt Cover clay pot with water (top & bottom)and soak for 15 minutes. Prepare the vegetables while pot is soaking. Mix curry, oil, garlic powder and salt. Lift pot out of water and add celery stick on bottom pot pot and then add the rest of the vegetables, drizzle curry mixture over vegetables and with large spoon, toss them to coat. Place lid on pot and place in cold oven. Turn oven on 425 degrees and roast for 50 minutes. Remove lid from pot but be very careful as it will be hot and there will be steam rise. Toss vegetables with large spoon and let brown for another 10 minutes. Ready to serve. We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi Hendrix - Midnight Lightning Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2007 Report Share Posted October 21, 2007 What size clay pot is this for? You mean the rumptopf, yes? At 11:44 AM 10/21/2007, you wrote: >These are wonderful and even better warmed up the next >day. Here's my old tried and true recipe for the clay >pot cookers. I do not use a glazed clay pot, you will >not get the true flavor of clay pot cooking unless you >use a good quality porous >clay pot. > >Curried Clay Pot Veggies > >6 red potatoes peeled and cut in half >1 large onion cut in 6 chunks >handful of whole cremini or white mushrooms >6 garlic cloves, peeled and whole >1 celery stalk, whole >2 carrots, peeled and cut in half and then long slices >2 tbls. olive oil >2 tsps. of your favorite curry powder >dash on garlic powder >dash of salt > >Cover clay pot with water (top & bottom)and soak for >15 minutes. >Prepare the vegetables while pot is soaking. >Mix curry, oil, garlic powder and salt. >Lift pot out of water and add celery stick on bottom >pot pot and then add the rest of the vegetables, >drizzle curry mixture over vegetables and with large >spoon, toss them to coat. Place lid on pot and place >in cold oven. Turn oven on 425 degrees and roast for >50 minutes. Remove lid from pot but be very careful >as it will be hot and there will be steam rise. Toss >vegetables with large spoon and let brown for another >10 minutes. Ready to serve. > > >We gotta stop smokin', stop, stop. I mean cigarette smoking. >- Jimi Hendrix - Midnight Lightning > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2007 Report Share Posted October 21, 2007 That recipe makes it worth getting one. Would those from a nursery be ok to use? -- Donnalilacflower Sender: GROUP Reply Oct 21, 2007 10:44 AM Curried Clay Pot Veggies (clay pot recipe) These are wonderful and even better warmed up the next day. Here's my old tried and true recipe for the clay pot cookers. I do not use a glazed clay pot, you will not get the true flavor of clay pot cooking unless you use a good quality porous clay pot. Curried Clay Pot Veggies 6 red potatoes peeled and cut in half 1 large onion cut in 6 chunks handful of whole cremini or white mushrooms 6 garlic cloves, peeled and whole 1 celery stalk, whole 2 carrots, peeled and cut in half and then long slices 2 tbls. olive oil 2 tsps. of your favorite curry powder dash on garlic powder dash of salt Cover clay pot with water (top & bottom)and soak for 15 minutes. Prepare the vegetables while pot is soaking. Mix curry, oil, garlic powder and salt. Lift pot out of water and add celery stick on bottom pot pot and then add the rest of the vegetables, drizzle curry mixture over vegetables and with large spoon, toss them to coat. Place lid on pot and place in cold oven. Turn oven on 425 degrees and roast for 50 minutes. Remove lid from pot but be very careful as it will be hot and there will be steam rise. Toss vegetables with large spoon and let brown for another 10 minutes. Ready to serve. We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi Hendrix - Midnight Lightning Y Sent from my BlackBerry wireless device from U.S. Cellular Quote Link to comment Share on other sites More sharing options...
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