• Winter Soups - 03

    From Dave Drum@1:18/200 to All on Sun Jan 21 07:47:50 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Gochujang Potato Stew
    Categories: Vegetables, Herbs, Potatoes, Beans, Rice
    Yield: 4 servings

    2 tb Unsalted butter or olive
    - oil
    1 lg Red onion; coarse chopped
    Salt & black pepper
    5 lg Garlic cloves; coarse
    - chopped
    3 tb Gochujang; more to taste
    3 c Vegetable broth
    2 tb Soy sauce
    1 ts Honey or dark brown sugar
    1 lb Baby gold or fingerling
    - potatoes; large ones
    - halved
    15 oz Can cannellini or butter
    - beans; rinsed
    1 lg Bunch Tuscan kale; stems &
    - leaves chopped
    Cooked white rice; to serv
    Sour cream & chopped flat
    - leaf parsley; (both opt),
    - to serve

    Heat a large pot or Dutch oven over medium-high. Melt
    the butter and add the onion. Season with salt and
    pepper. Cook, stirring occasionally, until the onion
    starts to soften, 2 to 3 minutes. Add the garlic and
    gochujang, and stir until heated through and fragrant,
    just a few seconds.

    Stir in the vegetable broth, soy sauce, honey, potatoes
    and beans. Season with salt and pepper. Bring to a boil
    over high, then reduce the heat to medium-low to
    maintain a gentle boil. Cover and cook for 10 minutes,
    then add the kale. (It will seem like a lot at first but
    will wilt down considerably.) Tamping down the kale,
    continue gently boiling the covered stew, stirring
    occasionally, until the potatoes are tender and the
    broth is thickened to your liking, 10 to 20 minutes.
    Taste the broth and add more salt, pepper and gochujang
    as desired.

    Serve the stew alongside white rice and, for coolness
    against the heat, top with a dollop of sour cream and a
    sprinkle of parsley, if using.

    By: Eric Kim

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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