potatoes with tomatoes

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Purslane with Potatoes in Green Sauce

 

Recipe By :Meatless Mexican Home Cooking by Nancy Zaslavsky

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

4 medium red potatoes -- quartered

1 pound tomatillos

3 tablespoons vegetable oil

1 large onion -- coarsely chopped

3 garlic cloves -- chopped

3 serrano chilis -- stemmed and chopped

3 onion slices -- about 1/4 inch thick

1 pound purslane -- all thick stems removed

or spicy green

1/4 cup chopped cilantro leaves

1/2 teaspoon kosher salt

8 grinds black pepper

 

Bring salted water to a boil in a pot (nonstick is best) and cook the potatoes

until they are tender, about 20 minutes. Drain the water and cool the potatoes

enough to handle, then peel. Dice into 1/2-inch cubes.

 

Meanwhile, add more water to the pot and bring it to a boil. Remove the papery

husks and boil the tomatillos until they change color, about 8 minutes. Drain

and cool the tomatillos for 20 minutes. Romo says this cooling step helps remove

acidity from the tomatillos.

 

Add 1 tablespoon oil to the same pot and saute the chopped onion until

transparent. Add the garlic and chiles and saute until golden. Put the onion

mixture in a blender with the tomatillos and puree.

 

In the pot, heat the remaining 2 tablespoons oil and saute the potatoes with the

onion slices until golden. Add the green salsa, cilantro, salt, and pepper and

cook for 5 minutes. Add the purslane and cook for 2 minutes. Yield: 4 servings

 

TIPS - Purslane arrived via Spain during the 1670s. It's a rich source of

omega-3 fatty acids, antioxidants, magnesium and potassium. It comes into season

in late spring and summer. If purslane isn't available, the recipe below can

also be made with slightly spicy/bitter watercress.

 

Recipe from " Meatless Mexican Home Cooking " by Nancy Zaslavsky (St. Martin's

Press, 1997)

 

 

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Per Serving (excluding unknown items): 256 Calories; 12g Fat (38.7% calories

from fat); 6g Protein; 37g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

300mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Vegetable; 2 1/2 Fat.

 

NOTES : This recipe is home-style cooking favored in the state of Guanajuato,

where the recipe's chef, Isaac Uribe Romo, lives. Wrap warm corn or flour

tortillas around the mixture for soft tacos, or serve on a plate with rice

pilaf.

 

Nutr. Assoc. : 0 0 0 0 0 4888 0 0 2130706543 0 0 161

 

 

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