A stewed pork and purple sweet potatoes

Yield: 1 Servings

Measure Ingredient
¾ pounds Boneless pork loin, cut, into 1-inch pieces
Essence
2 tablespoons Olive oil
1 cup Chopped onions
½ cup Chopped bell peppers
¼ cup Chopped celery
Salt and black pepper
2 tablespoons Flour
1 pounds Purple sweet potatoes,, peeled and cubed
2 cups Veal stock
¼ cup Chopped green onions
1 cup Shredded sweet potato
2 tablespoons Chopped green onions
1 tablespoon Brunoise red peppers

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@...> Date: Wed, 4 Dec 1996 07:57:46 -0500

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