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Huckleberry Potato and summer vegetable stovetop ..

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Huckleberry Potato and summer vegetable stovetop "pie"
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Huckleberry Potato and summer vegetable stovetop "pie"

Added by: on Nov 1st, 2010
lt’s the way the vegetables are framed in their cast-iron pan that makes the dish a pie, not a crust, which is completely absent. It falls into a ragout the minute it’s served, but the initial presentation is gorgeous and the dish is hearty enough that nothing else is needed on the plate. I like .. more >
Rating:
5
Prep Time:
10 min
Cook Time:
30 min
Ready In:
40 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 1 pound waxy potatoes, such as Huckleberry, All Blues, or Yellow Finns
  • 3 tablespoons olive oil
  • 3 cloves garlic thinly sliced
  • 1 handful of basil (or mint leaves slightly less of other herbs, coarsely chopped)
  • sea salt and freshly ground pepper
  • 1 large onion, thinly sliced
  • 1 yellow and 1 green zucchini (about 3/4 pound), sliced
  • 1 red and 1 yellow bell pepper (roasted and cut into 1/2-inch strips)
  • 16 Sun Gold (or other small tomatoes, halved or sliced)
Nutrition Facts
Huckleberry Potato and summer vegetable stovetop "pie"

Servings Per Recipe: 4

Amount Per Serving

Calories: 341

  • Total Fat: 12.2 g
  •     Saturated Fat: 1.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 66.1 mg
  • Total Carbs: 54.2 g
  •     Dietary Fiber: 13.5 g
  •     Sugars: 25.4 g
  • Protein: 10.4 g
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Directions:

1

Scrub, then slice the potatoes into 1/4-inch rounds. Heat 1 tablespoon of the oil in a cast-iron skillet over low heat, add the potatoes, stir them about to coat them with the oil, then spread them evenly over the pan. Scatter over a third of the garlic, a third of the herbs, and season with salt and pepper.

2

Add a layer of the onion and zucchini over the potatoes, followed by more garlic and basil, salt and pepper. Add the pepper strips with the remaining garlic and basil, then the tomatoes. Dribble 3 tablespoons water down the sides of the pan and thread the rest of the oil over the top. Raise the heat just enough to get the water bubbling, then cover the pan and reduce the heat to very low.

3

3,. Cook until the vegetables are tender, about 25 minutes, then remove the lid, raise the heat, and reduce the excess liquid by boiling gently for several minutes. Serve warm or at room temperature with Marjoram Pesto, a basil puree, or homemade mayonnaise. You can even serve this cold as a salad, dressed with capers and a squeeze of lemon.

Cooks' note:
Assemble and wash your vegetables, get the potatoes cooking, then slice and layer everything else.

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Ratings & Reviews:

Mommy_loves_to_cook

Mommy_loves_to_cook

By: Mommy_loves_to_cook on Apr 11th, 2012
Rating:
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