Tocana De Cartofi Romanian Potato Stew Food

GHIVECI---ROMANIAN VEGETABLE STEW

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!

TOCANA DE CARTOFI (ROMANIAN POTATO STEW)

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.