Vegetable Stew With Potato And Cheese Pancakes Recipes

VEGETABLE STEW (GIAMBOTTA)

Steps:

• Preheat broiler.
• Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.
• Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

POTATO PANCAKES WITH CHUNKY VEGETABLE STEW

Steps:

• For vegetable stew:
• Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 5 minutes. Add next 4 ingredients; stir 1 minute. Add zucchini and tomatoes with juices; bring to boil. Reduce heat and simmer until zucchini is tender, stirring occasionally, about 10 minutes. Add garbanzos and olives; simmer 3 minutes.
• For potato pancakes:
• Preheat oven to 300°F. Mix first 3 ingredients in bowl. Season with salt and pepper. Working in batches, spray large nonstick skillet with nonstick spray; add 1 teaspoon oil. Heat over medium-high heat. Add potato mixture by 1/3 cupfuls, spreading each to 3-inch round. Cook until pancakes are brown, about 5 minutes per side. Transfer to baking sheet; keep warm in oven.
• Place 3 pancakes on each of 4 plates. Spoon stew over and serve.

GARDEN POTATO PANCAKES

Steps:

• In a strainer or colander, drain zucchini, squeezing to remove excess liquid. Pat dry. In a large bowl, whisk eggs, flour, salt, pepper and basil until blended. Stir in onion, potato, carrot, corn, cheese and zucchini., In an electric skillet, heat 1/4 in. of oil to 375°. Working in batches, drop vegetable mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry 2-3 minutes on each side or until golden brown. Drain on paper towels. If desired, sprinkle with pepper and serve with sour cream.

VEGETABLE-LOADED POTATO STEW

Steps:

• Combine vegetable broth, potatoes, salt, oregano, parsley, cilantro, and pepper in a saucepan over medium-high heat. Bring to a boil; cook until potatoes start to soften, about 5 minutes. Stir in garlic. Add red bell pepper, onion, leek, carrot, and celery; simmer until potatoes are very tender when pierced with a fork, about 10 minutes more.