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

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