Vegetarian Potato Pot
Idaho Potato Commission
- Yield: 10 to 12 servings
Ingredients
- Pot Pot:
- 1medium sweet onion, diced
- 2-- cloves of garlic, minced
- 2ounces butter
- 10ounces butternut squash
- 1pound Idaho Fingerling potatoes (mixed yellow, red and Peruvian), halved lengthwise
- 9ounces sweet potato, roughly chopped
- 3ounces dried mushrooms (porcini, shiitake) soaked in 1 1/2 quart water overnight.
- 2teaspoons Worcestershire sauce
- 2cups vegetable stock
- 1/4teaspoon ground nutmeg
- 1teaspoon sea salt
- 1/2pound Gruyere cheese, shredded
- -- Spinach farro, as needed
- Spinach Farro:
- 1medium sweet onion, diced
- 2ounces butter
- 1pound Farro, soaked in water
- 1quart vegetable stock
- 7ounces spinach, chopped
- 1teaspoon sea salt
- 1/4teaspoon freshly ground black pepper
Instructions
- Cook onion and garlic in butter until onion browns.
- Add squash, fingerling and sweet potatoes, soaked mushrooms with their liquid, Worcestershire sauce, vegetable stock and ground nutmeg to pot. Cover and simmer for about 90 minutes.
- Season stew with salt and pepper and serve with Gruyere, accompanied by spinach farro.
- To make Spinach Farro: Cook onion in butter in a pot until brown, then add farro and vegetable stock and simmer for about 50 minutes. Fold in spinach, then drain farro mixture. Add salt and pepper to taste and serve with Pot-Pot.
Rafi Taherian Executive Director Yale University Dining New Haven, Conn.