Caribbean pepper pot

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Hot-weather spicings make a world of difference to a winter stew. No matter if you can’t find all the spices listed; just use whatever’s in the cupboard. When choosing between black or white peppercorns, the black are more aromatic and the white are hotter: hot is best in winter, aromatic in summer.

Ingredients

  • 2–3 large carrots, scraped and cubed
  • 2–3 large potatoes, peeled and cubed
  • 2–3 parsnips, peeled and chunked

Method

Put all the ingredients in a heavy casserole. Add a glass of water, bubble up, then cover and cook gently until the vegetables are perfectly tender – about 30 minutes, depending on the size of the cubes.

Shake the pan or give the contents a stir every now and again to avoid sticking, and splash in a little more water if they look like drying out. The dish should be juicy but not soupy.