Provenval Ragout Of Tomatoes, Fennel And Potato

CATEGORY	CUISINE	TAG	YIELD
Vegetables	North African	Veg03	4	Servings

INGREDIENTS

1	lb	Tomatoes, peeled
		And quartered
1	lb	New potatoes, see pantry
4		Shallots
2		Fennel bulbs, trimmed and
		sliced
2		Garlic cloves, crushed
1		Red bell pepper
2	t	Harissa paste
1		Strip orange peel
1		Bay leaf
2/3	c	Vegetable stock
2	T	Sun-dried tomato pesto
2		Red serrano chiles, roasted
		and chopped
		Salt
		Freshly ground black pepper
		Fresh flat-leaf parsley
		optional garnish
1	oz	Dried chile peppers
		Warm water
2	T	Fresh cilantro
1	T	Fresh mint
1	pn	Salt
1		Clove garlic
1	T	Olive oil, or more as needed

INSTRUCTIONS

Place all except tomato pesto and Chiles, into a saucepan; bring to a
boil and simmer for 25 minutes. Mix the sun-dried tomato pesto with
the Chiles, stir into the stew and serve with crusty bread.  NUTRITION:
estimated by Mastercook 236 cals, 8g fat (30% cff)  NOTES : A mild
chile dish with just a hint of fire: a good  introduction to spicy
food.  ~~PANTRY ~Harissa paste is one of the  great ingredients of
North African and Middle Eastern cooking.  You  can buy ready-made in
jars or cans or you can make your own.  Soak  the dried chiles in warm
water for 1 hours.  Drain and puree with  fresh cilantro and mint, a
pinch of salt, some garlic and enough oil  to produce a thick paste.
~Fingerlings or red-skinned salad potatoes  may be used in this recipe.
Recipe by: Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed)
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 352 Calories From Fat: 36 Total Fat: 4.1g Cholesterol: 0mg Sodium: 386.6mg Potassium: 1646.9mg Carbohydrates: 74.6g Fiber: 2.2g Sugar: 4.2g Protein: 11.4g