| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/2 |
lb |
Slab bacon |
| 3 |
tb |
Butter or light oil of your choice |
| 3 |
tb |
Flour |
| 4 |
|
To 5 cups, scalding hot light chicken broth or water |
| 2 |
lb |
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 |
tb |
Chopped parsley leaves |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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