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Country Style Potato Stew

Veggie.Lover's picture
Ingredients
  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
  Bay leaf 1
  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)
Directions

MAKING
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

SERVING
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Potato

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