| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
French, Potatoes, Restaurant/ |
4 |
Servings |
INGREDIENTS
| 8 |
|
Potatoes; peeled, cut lg 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 |
INSTRUCTIONS
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
Posted to MC-Recipe Digest V1 #240
Date: Wed, 09 Oct 1996 15:42:48 -0700
From: Sherilyn Schamber <sherschm@concentric.net>
NOTES : These slow-cooked potatoes steam in their own savory moisture and
are flavored by the familiar salty ventreche, sweet shallots,
onions and thyme.
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