Difference between revisions of "Potato Stew"
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{{recipesummary|Potato recipes|4|10 min|3|Image=[[Image:Potato_stew.jpg|300px]]}} | {{recipesummary|Potato recipes|4|10 min|3|Image=[[Image:Potato_stew.jpg|300px]]}} | ||
| − | Stewing is a great way to take care of left over [[ | + | Stewing is a great way to take care of left over [[potato|potatoes]]. Potato stew goes well with [[sausage|sausages]], [[meatballs|meatballs]], or [[smoking|smoked]], [[salting|salted]] or [[Gravlax|gravad]] fish. |
== Ingredients == | == Ingredients == | ||
| − | * 10 leftover boiled [[ | + | * 10 leftover boiled [[potato|potatoes]] |
| − | * 30 ml of [[ | + | * 30 ml of [[Wheat|wheat]] [[flour|flour]] |
| − | * 4 dl of [[ | + | * 4 dl of [[Milk|milk]], preferably with high fat content (about 3%) |
| − | * 20 ml of [[ | + | * 20 ml of [[butter|butter]] (optional) |
| − | * [[ | + | * [[salt|salt]] |
| − | * [[ | + | * [[pepper|white pepper]] |
| − | * [[ | + | * [[Dill|Dill]] |
== Procedure == | == Procedure == | ||
| Line 17: | Line 17: | ||
=== With raw potatoes === | === With raw potatoes === | ||
| − | Dice the potatoes; make the cubes about 1 cm across. Put the diced potatoes in a saucepan an add milk until it almost covers the potatoes. ''Gently'' boil until the potatoes are soft, about 10 min, stirring occasionally. If the stew is too thin, add some [[ | + | Dice the potatoes; make the cubes about 1 cm across. Put the diced potatoes in a saucepan an add milk until it almost covers the potatoes. ''Gently'' boil until the potatoes are soft, about 10 min, stirring occasionally. If the stew is too thin, add some [[Roux|roux]] to the potatoes and boil for a few more minutes. Finally add the dill. |
== Variations == | == Variations == | ||
| − | The dill can be substituted for [[ | + | The dill can be substituted for [[parsley|parsley]] or [[chive|chive]]. |
| − | Add one or two table spoons (15 ml) of [[ | + | Add one or two table spoons (15 ml) of [[Dijon_Mustard|Dijon mustard]] to touch up the flavor. |
[[Category:Recipes with metric units]] | [[Category:Recipes with metric units]] | ||
Latest revision as of 16:26, 11 April 2012
| Potato Stew | |
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| Category: | Potato recipes |
| Servings: | 4 |
| Time: | 10 min |
| Difficulty: |  |
Stewing is a great way to take care of left over potatoes. Potato stew goes well with sausages, meatballs, or smoked, salted or gravad fish.
Ingredients
- 10 leftover boiled potatoes
- 30 ml of wheat flour
- 4 dl of milk, preferably with high fat content (about 3%)
- 20 ml of butter (optional)
- salt
- white pepper
- Dill
Procedure
Peel and dice the cold, already boiled, potatoes; make the cubes about 1-2 cm across. Mix the flour with the milk in a saucepan. Be careful to get a smooth mix without lumps; it may help to add just a little bit of milk at the time until a smooth thick substance forms, then add the rest of the milk. Add the butter. For a low-fat alternative, omit the butter. Omitting the butter works perfectly fine but the stew will lose some of its smoothness and luster. Bring the sauce to a boil, add the potatoes and boil gently for 5 min. Add salt, pepper and dill to taste.
With raw potatoes
Dice the potatoes; make the cubes about 1 cm across. Put the diced potatoes in a saucepan an add milk until it almost covers the potatoes. Gently boil until the potatoes are soft, about 10 min, stirring occasionally. If the stew is too thin, add some roux to the potatoes and boil for a few more minutes. Finally add the dill.
Variations
The dill can be substituted for parsley or chive. Add one or two table spoons (15 ml) of Dijon mustard to touch up the flavor.
