Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Chef's Cooking Corner
Servings: 4
These slow-cooked potatoes steam in their own savory moisture and are flavored by the familiar salty ventreche, sweet shallots, onions and thyme.
8 potatoes, peeled, cut into large chunks
2 tablespoons olive oil
2 onions, chopped
2 shallots, chopped
2 ounces ventreche, bacon or salted ham
1 teaspoons fresh thyme, chopped
1 bay leaf
1 tablespoons all-purpose flour
1 cup chicken broth or water
salt and pepper
1 tablespoons 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.