Ingredients with Measurements:
- 1 kg waterblommetjies, cleaned and trimmed
- 500g potatoes, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 2 cups beef or vegetable stock
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Special Equipment Needed:
- Large pot with lid
Step-by-Step Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the waterblommetjies and potatoes to the pot and stir to combine.
4. Pour in the beef or vegetable stock and season with salt and black pepper.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Simmer the waterblommetjiebredie for 45-50 minutes until the vegetables are tender and the flavors have melded together.
7. Stir in the lemon juice and chopped parsley.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
Medium heat for sautéing, then low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 40g
Protein: 6g
Fiber: 8g
Substitutions for ingredients:
- Waterblommetjies can be substituted with green beans or asparagus.
- Potatoes can be substituted with sweet potatoes or butternut squash.
- Beef or vegetable stock can be substituted with chicken stock or water.
Variations:
- Add diced tomatoes for a more tomato-based broth.
- Use lamb or chicken instead of beef or vegetable stock for a different flavor profile.
- Add a can of chickpeas for extra protein and texture.
Tips and Tricks:
- Make sure to clean and trim the waterblommetjies thoroughly before cooking.
- Cut the potatoes into small, bite-sized pieces for even cooking.
- Stir the pot occasionally to prevent sticking.
Storage Instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the waterblommetjiebredie in a pot on the stove over medium heat until heated through.
Presentation Ideas:
- Serve the waterblommetjiebredie in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Garnish with a dollop of sour cream or plain yogurt.
Pairings:
- Serve with crusty bread or rice.
Suggested Side Dishes:
- A simple green salad or roasted vegetables would pair well with this dish.
Troubleshooting Advice:
- If the waterblommetjiebredie is too thick, add more stock or water to thin it out.
- If the vegetables are not cooked through after 45-50 minutes, continue to simmer until tender.
Food Safety Advice:
- Make sure to cook the waterblommetjiebredie to an internal temperature of 165°F to ensure that it is safe to eat.
Food History:
- Waterblommetjiebredie is a traditional South African stew made with waterblommetjies, a type of edible flower that grows in the Western Cape region.
Flavor Profiles:
- This dish is savory and slightly tangy from the lemon juice, with a subtle sweetness from the potatoes.
Serving Suggestions:
- Serve the waterblommetjiebredie as a main course for a comforting and hearty meal.
Related Categories
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Region: South African
Taste: Savory, Tangy, Herbal, Earthy, Comforting