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