Dates again to: ninth century
Pottage, a thick soup constructed from greens, grains, and every so often meat (which was once regarded as a luxurious aspect on the month), was once a regular dish amongst medieval peasants in Europe throughout the Heart Ages. The hearty meal additionally supplied a versatile and effective way to create importance of to be had, seasonal elements. The bottom of pottage normally consisted of no matter grains have been available, corresponding to barley, oats, or rye.
The grains supplied very important carbohydrates and have been often supplemented with quite a few greens, together with root greens like turnips, carrots, and parsnips. When to be had, mini quantities of bacon, ham, or offal would even be added for taste and backup protein.
Recipe: Brand New Vegan
