| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 3/4 | lb | Boneless pork loin, cut |
| into 1-inch pieces | ||
| Essence | ||
| 2 | T | Olive oil |
| 1 | c | Chopped onions |
| 1/2 | c | Chopped bell peppers |
| 1/4 | c | Chopped celery |
| Salt and black pepper | ||
| 2 | T | Flour |
| 1 | lb | Purple sweet potatoes |
| peeled and cubed | ||
| 2 | c | Veal stock |
| 1/4 | c | Chopped green onions |
| 1 | c | Shredded sweet potato |
| 2 | T | Chopped green onions |
| 1 | T | Brunoise red peppers |
INSTRUCTIONS
In a mixing bowl, toss the pork pieces with Essence. In a large saut_ pan, heat the olive oil. When the oil is hot, add the pork and brown evenly. Remove the pork from the pan and set aside. In a mixing bowl, season the onions, peppers, and celery with salt and pepper. Stir the flour into the oil, stirring constantly for about 4 to 5 minutes, for a medium brown roux. Add the onions, peppers, and celery to the roux and cook for about 2 to 3 minutes or until slightly wilted. Return the pork to the skillet and cook, stirring constantly for 3 to 4 minutes. Add the sweet potatoes and broth. Bring the liquid up to a boil and reduce to a simmer. Cook for 40-45 minutes. Stir in the green onions and check seasonings. Make nests with shredded sweet potato and fry until crispy. Season with Essence. Spoon the stew into a shallow bowl and garnish sweet potato nests, green onions, and peppers. Posted to MC-Recipe Digest V1 #328 Recipe by: ESSENCE OF EMERIL SHOW#EE2434 From: Meg Antczak <meginny@frontiernet.net> Date: Wed, 4 Dec 1996 07:57:46 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 823
Calories From Fat: 349
Total Fat: 39.2g
Cholesterol: 224.5mg
Sodium: 206.2mg
Potassium: 1879mg
Carbohydrates: 34g
Fiber: 5.9g
Sugar: 10g
Protein: 81.1g