A stewed pork and purple sweet potatoes
1 Servings
Ingredients
| Quantity | 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 |
Directions
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