Country Style Potato Stew
|Olive oil||2 Fluid Ounce (60 Milliliter)|
|Butter||2 Ounce (50 Gram)|
|Onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Celery||4 Ounce (100 Gram)|
|Carrots||4 Ounce (100 Gram)|
|Turnips||4 Ounce (100 Gram)|
|Swedes||4 Ounce (100 Gram)|
|Cabbage||4 Ounce (100 Gram)|
|New potatoes||1 Pound, quartered (450 Gram)|
|Tomato puree||2 Ounce (50 Gram)|
|Water||2 Pint (1.15 Liters)|
|Thyme leaves||1 Pinch, chopped|
|Green peas||4 Ounce, shelled (100 Gram)|
|Runner beans/Mangetout||4 Ounce, shredded or whole respectively (100 Gram)|
|Mange-tout||4 Ounce, shredded|
|Sea salt||To Taste|
|Freshly ground black pepper||To Taste|
|Chopped chervil||1 Pinch (Fresh)|
|Freshly chopped parsley||1 Pinch|
|Chopped marjoram||1 Pinch (Fresh)|
|Chopped mint||1 Pinch (Fresh)|
1. In a large casserole dish, heat the butter and the oil.
2. Add the onion and the garlic
3. Stir-fry the mix for four minutes and set aside.
4. Wash, peel the vegetables and cut the celery, carrots, turnip and swede (rutabaga) into equal pieces Shred the cabbage.
5. Tip these vegetables into the pan
6. Cover with the lid to prevent steam escaping and cook for 5 minutes. Stir well.
7. To the same pan, add the potatoes, tomato puree, water, thyme, and bay leaf. Cook uncovered for 20 minutes
8. Add the peas and the beans and cook for 10 minutes covered
9. Season to taste
10. Serve in individual soup bowls and sprinkle the rest of the herbs on just before serving
11. Serve wholemeal buttered bread or toasted bread as an accompaniment.