Etouffade De Pommes De Terre (smothered Potat Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
8: potatoes, peeled, cut lg
Directions:
: chunk
2 TB olive oil
2 onions -- chopped
2 shallots -- chopped
4 oz ventreche, bacon or salted
: ham
1 ts fresh thyme -- chopped
1 bay leaf
1 TB all-purpose flour
1 c chicken broth or water
: salt and pepper
1 TB parsley -- chopped
In a heavy bottomed covered pot, heat oil over medium heat. Add the
onions and shallots, the ventreche, bacon, or ham, thyme, and bay
leaf. Stir and let cook about 10 minutes. Sprinkle the flour over the
mixture and stir until brown.
Add the potatoes, broth or water, salt and pepper. Mix well with a
wooden spoon. Cover the casserole and let cook slowly about 45
minutes, stirring often to keep it from sticking.
Serve on a warm plate and garnish with chopped parsley.
Shared by Sherilyn Schamber
Recipe By : A Culinary Journey in Gascony
From: Sherilyn Schamber
Source from luhu.jp
2 TB olive oil
2 onions -- chopped
2 shallots -- chopped
4 oz ventreche, bacon or salted
: ham
1 ts fresh thyme -- chopped
1 bay leaf
1 TB all-purpose flour
1 c chicken broth or water
: salt and pepper
1 TB parsley -- chopped
In a heavy bottomed covered pot, heat oil over medium heat. Add the
onions and shallots, the ventreche, bacon, or ham, thyme, and bay
leaf. Stir and let cook about 10 minutes. Sprinkle the flour over the
mixture and stir until brown.
Add the potatoes, broth or water, salt and pepper. Mix well with a
wooden spoon. Cover the casserole and let cook slowly about 45
minutes, stirring often to keep it from sticking.
Serve on a warm plate and garnish with chopped parsley.
Shared by Sherilyn Schamber
Recipe By : A Culinary Journey in Gascony
From: Sherilyn Schamber
Source from luhu.jp