Provencale potato ragout with green olives

6 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Olive oil
1½ cup Thinly sliced onion
3½ cup Seeded tomato; coarsely chopped
4 cups Baking potatoes; cubed and peeled (about 2 pounds)
1½ cup Water
¼ teaspoon Salt
¼ teaspoon Pepper
6 Thyme sprigs
3 Cloves garlic; crushed
3 Bay leaves
½ cup Green olives; sliced

Directions

A ragout (ra-GOO) is a well-seasoned stew-like dish; this one, unlike most, is meatless. When cooked, the potatoes should be so soft that they fall apart; this helps thicken the dish.

Heat olive oil in a large nonstick skilled over medium-high heat. Add onion, and saute 10 minutes or until soft, stirring frequently. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently.

Add potato and next 6 ingredients (potato through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally. Stir in olives; cook an additional 5 minutes.

Discard thyme and bay leaves. Yield: 6 servings (serving size: about ¾ cup).

Recipe by: Cooking Light, September 1997, page 78 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@...> on Sep 08, 1997

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