VEGETABLE STEW WITH POTATO AND CHEESE PANCAKES

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VEGETABLE STEW WITH POTATO AND CHEESE PANCAKES

Source: Rachel Ray

Yield: 4 servings

 

3 cloves garlic, smashed

1 pound, 16 to 20, crimini mushrooms, halved

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow

stream

1 medium zucchini, quartered lengthwise and cut into 1-inch pieces

1 medium onion, chopped

Salt and freshly ground black pepper

1 (15-ounce) can chick peas, garbanzo beans, drained

1 1/2 teaspoons ground cumin

1 (28-ounce) can diced tomatoes, in puree

2 tablespoons fresh rosemary leaves, finely chopped

POTATO CHEESE PANCAKES:

2 pounds all purpose potatoes, such as Russets, about 3 large

potatoes, peeled and shredded (I used Eastern white potatoes since I

have found they don't darken nearly as fast as Russets or Idaho

potatoes.)

1 small onion, grated

3 tablespoons all-purpose flour

1 1/4 cups shredded smoked gouda cheese, the yield of an 8-ounce piece

Olive or vegetable oil, for frying (You won't need much and

definitely use a non-stick skillet for cooking these.)

 

In a medium pot over moderate heat saute garlic and mushrooms in

extra-virgin olive oil for 2 or 3 minutes.

 

Add zucchini and onion to the pot and season vegetables with salt and

pepper. Saute another 5 minutes.

 

Add beans, cumin, tomato and chopped rosemary. Bring stew to a

bubble, reduce heat to low and simmer 10 minutes.

 

Heat a nonstick skillet over medium high heat. Add a thin layer of

olive oil or vegetable oil to the pan, just enough to coat the

bottom.

 

Combine potatoes with onions and flour. Mix in shredded cheese. Spoon

piles of potato and cheese mixture into the pan, making 3-inch

rounds, 1-inch apart. Cook cakes until golden and crispy, about 4

minutes on each side. Remove cooked cakes and repeat process.

 

Arrange cakes, 3 per person, on dinner plates and top with ladles of

mushroom and zucchini stew.