Elegant and easier than you think. One of my favorite pieces of kitchen equipment is a European clay pot.
These pricey wedding gifts seem to find their way onto ebay or into garage sales…in their original boxes, completely unused. What treasure chests!
That’s where I found both of ours – under $5 each at separate yard sales.
Maybe newlyweds have no idea what to do with them? I didn’t for a long time. Just thought they looked cool! Luckily, I figured it out. If you have one stashed or know someone who does, pull it out and get started!
Soak both top and bottom in sink full of water 15-20 minutes. Drain.
Fill with chopped veggies, herbs (no liquid or oil), cover and put in cold oven. (Preheating will crack it.) Turn the oven temperature up gradually.
Start at 200 degrees for 10 or 15 minutes. Then go to 250 or 300. Wait 15 or 20 minutes more. Turn up to 375 or 400. (450 or 500 degrees max.) Depending on what you put in, it will be done in approximately 45-60 minutes from start time.
Or…just set oven at 200 and leave it for 2-3 hours. (I love doing that.)
Kind of like crockpot cooking…exact times are not necessary. Hubs prefers the faster cook method. I like the slow one. Anything in between works, too.
Serve hot with olive oil, Bragg’s, fresh ground pepper, lemon wedges…salad and fresh baked bread go nicely, too.
Clean clay cooker with a brush and hot water – no soap. When dry, store with lid upside down on top. Once you try it, I bet you’ll use it a lot, too!
Chia (328 comments)
Thanks for sharing! These clay cookers look so old world and wonderful. And the pictures are fantastic. Makes me hungry for roasted veggies! Question: Do you notice a difference in the taste of the veggies cooked in these verses veggies cooked in conventional glassware/cookware?
Suz (6 comments)
Greetings, Chia!
Thanks for your kind words! I love sharing my yummy vegan discoveries.
Oh yes, the flavors and textures of the veggies cooked in the clay pots are quite unique. I don’t notice so much *flavor* difference in my artisan breads, tho the texture very special. The veggies, however, are just extraordinary.
Today’s lunch menu includes roasted orange beets!
Appreciate your feedback! — Suz 😀