clay pot recipe, Vegetables and Gravy

[Guest guest]

I was so fortunate to find a clay pot in good shape in the second hand store.

It is a Schlemmer, made in Germany years and years ago. It is only a 2 quart,

but there are only the two of us, so it is just the perfect size.

My husband raved about this simple vegetable dish.

 

CLAY POT VEGETABLES AND GRAVY

 

2 good size potatoes

2 large carrots washed and peeled if necessary

1 large onion

4 large celery ribs, washed and trimmed

6 large mushrooms, cleaned

1 red or orange bell pepper

1/2 small red onions

2 tablesppns dry vegetable broth powder

2/3 cup warm water

1 tablespoon dried parsley

1/2 tablespoon dried oregano

1/2 tablespoon dried basil

2 tablespoons red cooking wine or sherry

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon growned black pepper

 

Heat oven to 250*. Washed potatoes and cut into bite size chunks. Cut carrots

into thick thick slices. Peal onion and cut in halv sideways, then quartered up

and down. Slick celery into diagonal slices about 1/3 inch. Cut mushrooms into

quarters. Cut pepper inch 1 in chuncks. Chop red onion into slivers

 

Place vegetables into clay pot in the order given, one layer on top of the

others. Set aside.

In a small bowl, mix broth powder, water and spices and pour over vegetables.

Place the lid on the clay pot and place in oven. When the pot has come to

temperature, increase the temperature to 400* and bake for about 40 minutes.

Test potatoes to be sure they are done. If not, return to over for another 10

minutes and test again.

Place wine in a small bowl and wisk in the flour. Wisk in the salt and pepper.

Using a large spoon, push vegetables to one side and still in 1/2 of the wine

mixture. Push vegetables to the other side and stir in the remaining

thickening. Stir to coat vegetables and serve.