Marie becker's potato stew
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| ½ | pounds | Slab bacon |
| 3 | tablespoons | Butter or light oil of your choice |
| 3 | tablespoons | Flour |
| 4 | To 5 cups, scalding hot light chicken broth or water | |
| 2 | pounds | 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 | tablespoons | Chopped parsley leaves |
Directions
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 ½-inch thick slices. Cut slices into ⅓- 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