Potato stefado

Yield: 4 servings

Measure Ingredient
¾ pounds Mushrooms, quartered
3 larges Round red potatoes, cut into
\N \N ... 1 1/2 inch chunks
8 \N Shallots, quartered
4 \N Garlic, crushed
1 large Cauliflower flowerets
1 can Tomato paste (6 oz)
1 tablespoon Olive oil
\N \N Salt and pepper to taste
½ cup Parsley, chopped
1 \N Bay leaf
1 teaspoon Oregano , dried
1 teaspoon Cinnamon
1 teaspoon Cumin, ground
¼ cup Red wine vinegar
1 cup Stock
\N \N Crumbled Feta, fresh parsley
\N \N ... chopped walnuts for
\N \N ... garnish

Preheat oven to 350 Combine all ingredients in a flameproof casserole.

Bring to a boil, then remove from the heat. Cover tightly and bake for 1 to 1¼ hours. Garnish each serving with some Feta, Parsley, and Walnuts.

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