Potato recipe

[Guest guest]

Here's a REALLY good potato stew. I got the recipe

from another Egroups site, but made a bunch of

changes, so read my notes at the bottom before you

start (or even buy the ingredients.) I served it on

top of rice...unnecessary, but wanted to enjoy the

gravy with the rice, so it made closer to 6 servings.

 

Ragout Of Potatoes, Leeks, Asparagus, And Mushrooms

 

Recipe By : One Dish Vegetarian by Maria Robbins,

page 118

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian

Potatoes, Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------

--------------------------------

4 tablespoons extra-virgin olive oil

1 pound Yukon Gold or fingerling potatoes scrubbed

and cut into 1/2-inch dice

Salt -- to taste

2 large leeks--white and pale green parts only washed

and cut crosswise into 1/2 inch slices

1 pound asparagus -- trimmed and cut into 1-inch

pieces

1/2 pound shiitake mushrooms stems removed and caps

quartered

1 cup fresh or frozen green peas

1 cup vegetable broth

1/2 cup dry white wine

Freshly ground black pepper -- to taste

1/4 cup finely chopped fresh parsley

2 tablespoons snipped chives

 

4-6 servings

 

I love stews, ragouts, and fricassees. But I have

always been one of those people who prefer the sauce

and the vegetables to the meat. I started leaving the

meat out of my stews several years ago when I found

the original version of this recipe in Gourmet

magazine (April 1995). I have made it with many

variations over the yea substituting frozen baby lima

beans for the peas, morels or chanterelles for the

shiitakes, fiddle-head ferns for the asparagus-and it

remains a favorite in every incarnation.

 

1. In a large saute pan or wok, heat 2 tablespoons

olive oil over high heat. Add the potatoes, sprinkle

with salt, and saute, turning the potatoes over from

time to time, for 8 minutes, until they are golden.

Remove the potatoes and reserve.

 

2. Heat 1 tablespoon of the remaining olive oil in

the same pan, over medium heat, and add the leeks.

Saute for 2 or 3 minutes, stirring frequently, until

lightly browned. Remove the leeks and reserve.

 

3. Heat the final tablespoon of olive oil in the same

pan, over high heat. Add the asparagus, sprinkle with

salt, and saute, stirring frequently, for 2 minutes.

Add the mushrooms and saute, stirring frequently for

another 2 minutes.

 

4. Add the vegetable broth and wine and bring to a

boil. Add the reserved potatoes, leeks, and peas.

Reduce heat to a simmer and cook for 5 to 8 minutes,

until the potatoes are tender. Season to taste with

salt and freshly ground black pepper. Garnish with

parsley and chives and serve.

 

Variations

 

Roast a head of garlic in the oven and cool. Squeeze

out the roasted garlic paste and stir into the ragout

at the very end. (YUMM!)

 

Stir in 1/4 cup heavy cream when the ragout is almost

done. Reheat and serve.

.

MY NOTES: Not all potatoes are created equal...even

though I grew up with my mom always using baking

potatoes for everything...stews, french fries, etc,

I've learned better. Baking potatoes are very starchy,

making them very fluffy when baked, but mushy when put

into stews. Use the kind called for and your stew or

ragout will be better.

 

For this dish I omitted the asparagus (none looked

good at the grocery and my husband and I don't love

it.) I substituted the peas for a cup of fresh sugar

snap peas (ends trimmed). I also added 1 T. tamari

sauce instead of salt and added 1 bay leaf and 1t.

dried herbes de provence instead of the parsley and

chives (added earlier to the recipe since they were

dried). I thickened it with 1 T. cornstarch blended

with a little cold water at the end and used the

garlic variation recommended.

 

I sauteed the potatoes in 1 T. of oil, not 2. The

leeks were sauteed along with the mushrooms and then I

added the potatoes back into the leek/mushroom mixture

along with all other ingredients except the sugar snap

peas and the herbs de provence. I simmered until

potatoes were tender and the rice I was serving it

with was done (about 25 minutes). Then I added the

sugar snap peas, herbs de provence and the cornstarch

slurry and let simmer 5 minutes until thickened and

sugar snap peas were crisp tender. The leeks sort of

melt and this is just SO good.

 

 

 

 

 

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