Vegetable Potjie (Pottage) - cooking recipe

Ingredients

5 medium potatoes
1 medium butternut squash
5 large carrots
2 ears corn
1 small turnip
1 stalk celery
3 onions
6 garlic cloves
1/2 cup oil
1 teaspoon salt
black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
1 cup vegetable stock

Preparation

Wash first 6 vegetable and cut into chunks - keep seperate and set aside.
Chop onions and garlic - set aside.
Heat dutch oven(cast iron pan).
When pan is hot add oil, as soon as oil is hot add onions and garlic, saute till onions are soft.
When onions are soft add vegetables in layers (in order listed).
Sprinkle the seasonings and herbs on top.
Pour the stock over the vegetables, cover the pot and simmer gently for 1 1/2 hours to 2 hours.
Serve with bread or boiled rice.