- 1 tbsp coconut oil
- 500g waterblommetjies
- 2 x onions diced
- 1 tsp cayenne pepper
- 1 tsp ground coriander
- 1 tsp cumin
- Sprinkle sea salt
- Sprinkle ground pepper
- 4 x potatoes cubed
- 200g bacon diced (can be omitted)
- 500ml vegetable stock
- 300g green beans
- 250g mushrooms
- 300ml white wine
- Handful fresh coriander
Soak the waterblommetjies in salted water for at least an hour and then rinse.
Heat the coconut oil in a large pot.
Add the diced onions and spices and let them cook on high heat to brown.
For a non-vegetarian option, add the bacon and brown slightly at this point.
Add the potatoes and coat in spices.
Add the stock and wine.
Leave to cook on a fairly high heat for about 40min.
When the potatoes begin to soften, add the green beans.
Leave to simmer until the beans are al dente.
In the meanwhile place the waterblommetjies in a small pot with water and bring to the boil, just for 5min.
Add the mushrooms to the main pot.
In the cooking process try not to mix the vegetables too much as they will start to disintegrate and become mushy.
When the mushrooms feel soft, add the waterblommetjies and fresh coriander to the top and just leave them to steam slightly.
Check after about 10min and if all the veggies are soft and tender, your bredie is ready!