Buknade Medieval English Pottage
Step back in time with Buknade, a hearty medieval English pottage that captures the essence of historical comfort food. This one-pot dish combines tender lamb shoulder, an array of root vegetables like carrots, parsnips, and turnip, and earthy barley for a nourishing meal steeped in tradition. Flavored with aromatic sage, parsley, and a hint of black pepper—and elevated by the optional addition of golden saffron threads—this rustic stew simmers to perfection over 90 minutes, filling your home with mouthwatering aromas. Perfect for history enthusiasts and food lovers alike, this medieval recipe offers an authentic taste of the past while being simple to recreate in your modern kitchen. Deliciously warming and satisfying, Buknade is a must-try for anyone seeking comfort food with a historical twist.
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Recipe Information
Ingredients
- 500 grams lamb shoulder or stew meat
- 1 large onion
- 2 medium leek
- 2 medium carrots
- 2 medium parsnips
- 1 medium turnip
- 100 grams barley
- 1.5 liters water or meat stock
- 2 tablespoons parsley
- 1 teaspoon sage
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 pinch saffron threads (optional)
Instructions
Trim any excess fat from the lamb shoulder and cut it into bite-sized pieces. Set aside.
Peel and finely dice the onion, carrots, parsnips, and turnip. Clean and slice the leeks into thin rounds.
Rinse the barley thoroughly under cold water and drain.
In a large pot or cauldron, heat a small amount of oil or fat over medium heat. Add the lamb pieces and brown them on all sides for about 5-7 minutes.
Remove the lamb from the pot and set it aside. Add the diced onion to the pot and sauté until softened, about 3-4 minutes.
Return the lamb to the pot and pour in the water or meat stock. Bring to a boil, skimming off any scum that rises to the surface.
Reduce the heat to low and add the barley, leek, carrots, parsnips, turnip, parsley, sage, and saffron threads (if using). Stir well.
Simmer the pottage gently for 1-1.5 hours, stirring occasionally to prevent sticking. Add more water or stock as needed if the pottage becomes too thick.
Season with salt and ground black pepper to taste during the last 15 minutes of cooking.
Ladle the pottage into bowls and serve hot, optionally garnished with additional parsley. Enjoy your taste of medieval England!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 10.9 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
