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BLOGical Thoughts Side Dishes

Dutch Oven Veggies

Put 1/4" water into a 12" Dutch oven and add veggies. Season generously with salt and pepper - more than seems enough. Place slices of butter on top of veggies. Put the Dutch oven over 24 hot coals until it's steaming, then pull out at least 1/2 of the coals. Steam the veggies until the carrots are tender. Remove the water from the oven, cover the veggies with grated cheeses and put the lid on the oven Serve when the cheese is melted.

Serves 8

Source: Lodge Cast Iron brochure