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)
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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