Ragout with tomato fennel potato

[Guest guest]

Fingerlings are or soon will be in our stores.

Here's a stew that's ready in about 45 minutes (including prep) -- serve with

french bread. May be a little dry for some - just add more vegetable broth and

thicken if needed. -pat

 

* Exported from MasterCook *

 

Provenval Ragout of Tomatoes, Fennel and Potato

 

Recipe By : Basic Flavorings: Chiles (1996) Clare Gordon-Smith (ed)

Serving Size : 4 Preparation Time :0:00

Categories : 1Chiles Vegetables

*Sent Entrees

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound tomatoes -- peeled

and quartered

1 pound new potatoes -- see pantry

4 shallots

2 fennel bulbs -- trimmed and sliced

2 garlic cloves -- crushed

1 red bell pepper

2 teaspoons harissa paste

1 strip orange peel

1 bay leaf

2/3 cup vegetable stock

2 tablespoons sun-dried tomato pesto

2 red serrano chiles -- roasted and chopped

salt

freshly ground black pepper

fresh flat-leaf parsley -- optional garnish

-----HARRISA PASTE-----

1 ounce dried chile peppers

warm water

2 tablespoons fresh cilantro

1 tablespoon fresh mint

pinch salt

1 clove garlic

1 tablespoon olive oil -- or more as needed

 

Place all except tomato pesto and Chiles, into a saucepan; bring to a boil and

simmer for 25 minutes. Mix the sun-dried tomato pesto with the Chiles, stir into

the stew and serve with crusty bread.

 

NUTRITION: estimated by Mastercook 236 cals, 8g fat (30% cff) Reviewed by

kitpath 3/99

 

 

 

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NOTES : A mild chile dish with just a hint of fire: a good introduction to spicy

food. ~~PANTRY ~Harissa paste is one of the great ingredients of North African

and Middle Eastern cooking. You can buy ready-made in jars or cans or you can

make your own. Soak the dried chiles in warm water for 1 hours. Drain and puree

with fresh cilantro and mint, a pinch of salt, some garlic and enough oil to

produce a thick paste. ~Fingerlings or red-skinned salad potatoes may be used in

this recipe.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 4449 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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