Tocana De Cartofi Romanian Potato Stew Food
GHIVECI---ROMANIAN VEGETABLE STEW
This is my favorite Romanian dish. It is popular in summer and during Ortodox lent, when hen you can't eat meat. The recipe can vary a lot....in the late summer people put in eggplant sometimes, in the earlier summer zucchini. Use what is best for the season. Make sure to follow the cooking order so that nothing gets too mushy. Serve this with rice. Some people even add a bit of rice towards the end of the cooking time.
Provided by Transylmania
Categories Stew
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a large stewpot or Dutch oven.
- Add the onion, carrots, and peppers. Saute over medium heat until onions are transparent. (About 5 minutes).
- Add garlic, potatoes, and cabbage. If using kohlrabi add it now. Saute for about 3 minutes.
- Add water and tomatoes, salt and pepper, and thyme and paprika. Bring to a boil.
- Cover and simmer for about 15 minutes, or until the potatoes are almost tender.
- Add the other optional veggies (eggplant etc.) of your choice. Return to a boil, cover and simmer.
- Simmer, covered for about 20 more minutes or until the vegetables are soft and flavors have blended.
- Add frozen peas, fresh herbs, and lemon juice. Cook for five minutes with the cover on.
- Serve hot with rice. This is a treat!
Nutrition Facts : Calories 301.3, Fat 5.7, SaturatedFat 0.8, Sodium 149, Carbohydrate 57.6, Fiber 16.1, Sugar 19.5, Protein 11.4
TOCANA DE CARTOFI (ROMANIAN POTATO STEW)
This is really more potatoes cooked in a sauce than it is a stew. Adapted from Pan American's Around the World Cookbook. The original calls for either chicken fat or butter; your choice.
Provided by Chocolatl
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a deep saucepan.
- Add flour, salt, pepper and paprika, and stir until smooth.
- Gradually add stock, stirring constantly.
- Bring to a boil, stirring constantly.
- Add potatoes and stir.
- Cover and cook over medium heat for 15 minutes.
- Add cream and cook for 5 minutes more. Only a small amount of liquid should remain.
- Serve potatoes with remaining sauce.
Nutrition Facts : Calories 242.4, Fat 7.7, SaturatedFat 4.8, Cholesterol 23.8, Sodium 825.7, Carbohydrate 39.6, Fiber 4.8, Sugar 1.7, Protein 4.8
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- Chop the onion and the garlic cloves finely. Slice the carrots, chop the red bell pepper into small cubes, and the leek into thin rings. Peel and cut the potatoes into regular cubes.
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