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Potato Stew
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups4 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4524035
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 10 boiled or raw potatoes
- 30 ml wheat flour
- 4 dl milk, preferably with high fat content (about 3%)
- 20 ml butter (optional)
- Salt
- White pepper
- Dill
Directions
Using boiled potatoes
- Peel and dice the cold, already boiled, potatoes; make the cubes about 1–2 cm across.
- Mix the flour with the milk in a saucepan. Be sure to make a smooth mix without lumps; it may help to add just a little bit of milk at the time until a smooth thick substance forms, then add the rest of the milk.
- Add the butter, and bring the sauce to a boil.
- Add the potatoes and boil gently for 5 minutes.
- Add salt, pepper, and dill to taste.
With raw potatoes
- Peel and dice the potatoes; make the cubes about 1 cm across.
- Put the diced potatoes in a saucepan, and add milk until it almost covers the potatoes.
- Simmer until the potatoes are soft (about 10 minutes) stirring occasionally.
- If the stew is too thin, add some roux to the potatoes and boil for a few more minutes.
- Add salt, pepper, and dill to taste.
Notes
The dill can be substituted by parsley or chive.
Add 1–2 tablespoons (15 ml) of Dijon mustard to touch up the flavor.
For a low-fat alternative, omit the butter. Omitting the butter works perfectly fine but the stew will lose some of its smoothness and luster.