Marie Beckers Potato Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1/2 lbs: Slab bacon,
3 tbsp: Butter or light oil of your choice,
3 tbsp: Flour,
4: To 5 cups, scalding hot light chicken broth or water
2 lbs: Potatoes, whole if fingerlings, or cut up if larger, peeled
Salt and freshly ground pepper, to taste
1: Mediterranean bay leaf,
10: Parsley sprigs, tied into a bundle
1: Garlic clove, chopped
3 tbsp: Chopped parsley leaves,
Directions:
For a strong smoked taste, do not blanch the bacon; for a light taste,
blanch it 7 to 8 minutes in cold water.
Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide
lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot
and render over medium-low heat until light golden. Remove lardoons
to a plate; drain off all fat in pan and replace it with the butter.
Heat well, then add flour and cook to a golden roux, 4 to 5 minutes.
Whisk in chicken broth. Bring to a boil, stirring. Add lardoons,
potatoes, salt and pepper and the herb bundle. Reduce heat to a
simmer, cover (keeping lid slightly askew), and cook 20 to 25
minutes, or until potatoes are tender. Add garlic and parsley.
PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat
(6 g saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber.
Posted by Stephen Ceideburg
Source from luhu.jp
blanch it 7 to 8 minutes in cold water.
Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide
lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot
and render over medium-low heat until light golden. Remove lardoons
to a plate; drain off all fat in pan and replace it with the butter.
Heat well, then add flour and cook to a golden roux, 4 to 5 minutes.
Whisk in chicken broth. Bring to a boil, stirring. Add lardoons,
potatoes, salt and pepper and the herb bundle. Reduce heat to a
simmer, cover (keeping lid slightly askew), and cook 20 to 25
minutes, or until potatoes are tender. Add garlic and parsley.
PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat
(6 g saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber.
Posted by Stephen Ceideburg
Source from luhu.jp
Tags
Vegetables