Provençale Potato Ragout With Green Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A ragout (ra-GOO) is a well-seasoned stewlike dish; this one, unlike most, is meatless. When cooked, the potatoes should be so soft that they fall apart; this helps thicken the dish. Ingredients:
1 1/2 tablespoons olive oil |
1 1/2 cups thinly sliced onion |
3 1/2 cups coarsely chopped seeded tomato |
4 cups cubed peeled baking potato (about 2 pounds) |
1 1/2 cups water |
1/4 teaspoon salt |
1/4 teaspoon pepper |
6 thyme sprigs |
3 garlic cloves, crushed |
3 bay leaves |
1/2 cup sliced green olives |
Directions:
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until soft, stirring frequently.
2. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potato and next 6 ingredients (potato through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally.
3. Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves.
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