Recette du ragoût de pommes de terre
This straightforward dish is versatile and really simple to create, yet it yields one of our favorite warm lunches on chilly winter nights. Additionally, it's a fantastic way to use up leftover vegetables and potatoes.
But don't confuse bland with simple. This stew is not only loaded with vegetables, but it is also loaded with taste.
Cooking your potatoes, carrots, and celery in a tasty broth that has been flavored with herbs, mustard, tomato paste, and soy sauce is all that is required. This thick potato stew is made rich and tasty by the addition of depth and umami flavor from these components.
Everyone will want for more if you serve it with my simple panini bread that bakes in an hour or this tender no-knead focaccia.
Prep Time: 7 mins
Cook Time: 33 mins
Total Time: 40 mins
- 1 ½ Tbsp olive oil
- 1 large onion (any color)
- 3 medium-sized carrots, diced
- 2 celery ribs, diced
- 1 ½ Tbsp Dijon mustard
- 1 Tbsp tomato paste
- 1 ½ lb (675 grams) potatoes, diced (approx 1 inch cubes)
- 1 tsp dried rosemary
- ½ tsp Italian herbs
- ¼ tsp dried thyme
- 1 Tbsp soy sauce
- 3 garlic cloves, minced or pressed
- ¾ tsp fine salt, or according to taste
- ⅛ tsp black pepper, plus more to serve
- 3 cups (720 ml) low-sodium vegetable broth or water
- 1 cup frozen peas
- In a sizable Dutch oven or in a saucepan with a thick bottom, heat the olive oil. Over medium heat, add the chopped onion and the minced garlic and start to sauté for about 5 minutes, or until the onion is transparent.
- Toss in the diced carrot and celery after adding them.
- Add the remaining ingredients, stir, and then bring to a boil before turning down the heat and covering with a lid. Allow it to simmer for around 25 minutes while stirring now and again.
- Add the frozen peas after 25 minutes and simmer for a further 3 minutes or until tender.
- Turn off the heat, taste, and adjust the seasoning to your preference.
Serve with warm crusty bread and freshly ground black pepper. Enjoy!
Broth: It's crucial to season dishes after they have finished cooking if you use chicken or vegetable broth rather than water or low-sodium broth because you can never be sure how salty the broth will be.
Storage: This potato stew can be stored for up to 4 days in the refrigerator in an airtight container. As it sits, it will significantly absorb all the liquid. To reheat, add additional water to thin it to the desired consistency, then cook slowly over medium-low heat. It can also be frozen.
Recipe variations: You can add 1 can each of chickpeas, white beans, or 3/4 or 1 cup of dried lentils for added plant-based protein. When you add the potatoes to the recipe, rinse, drain, and then incorporate them. Regardless of the type of pulses you use, be careful to adjust the amount of broth as necessary. Also, bear in mind that dried lentils require more liquid than canned beans. Utilize your judgment and keep adding liquid until the required consistency is achieved.
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