If reading about Nirel, Jase, and the rest of the crew gobbling up potato stew in chapter seven made you hungry, this recipe is for you.
It's also great if you happen to love po-ta-tos.
I dug in, stuffing the potato stew into my mouth without decorum. –Nirel, page 69
Good news: you don't have to scroll through paragraphs of text with me rambling on and on about how I was inspired to make this recipe.
It's simple. I'm an author who loves food. You're a reader who eats.
Voila!
If you like potatoes and trying new recipes, here ya go!
Potato Stew: Trestaine Style
Estimated prep time: 15 minutes
Cook time: 25 minutes
Ingredients
5 cups of russet potatoes, peeled, washed, and cut into large chunks
2 carrots, chopped
1 small onion, chopped
12 oz white button mushrooms, cut into quarters (or sliced)
2 or more cloves of garlic, minced
6 cups of water or vegetable broth (decrease to 4 cups for thicker stew)
2 bay leaves
fresh or dried parsley
salt and pepper, to taste
2-3 tablespoons of corn starch, optional
sprig of rosemary or tarragon, optional
Directions
Wash, peel, and chop the potatoes, carrots, onion, garlic, and mushrooms.
Add potatoes, carrots, onion, garlic, and bay leaves to the water or broth and bring to a boil over high heat.
Add the mushrooms, parsley, and additional herbs if using, and bring back to boiling.
Reduce heat so the soup simmers, cover, and cook for about 20 minutes until vegetables are tender.
Mix corn starch with 1/2 cup of water and slowly add to stew while stirring. Simmer and stir for a couple minutes until the stew thickens.
Add salt and pepper to taste.
Bask in the yumminess that is potato stew. Eat with rye rolls if desired.
Click here for a fun reel of me cooking this dish.
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