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Name: Marie Beckers Potato Stew
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 3 tb Chopped parsley leaves; 3 tb Flour; 1 Mediterranean bay leaf; Salt; 10 Parsley sprigs, tied into a; 3 tb Butter or light oil of your; Stephen Ceideburg; 1/2 lb Slab bacon; 2 lb Potatoes, whole if; 4 To 5 cups, scalding hot; 1 Garlic clove, chopped

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INGREDIENTS

3 tb Chopped parsley leaves
3 tb Flour
1 Mediterranean bay leaf
Salt
10 Parsley sprigs, tied into a
3 tb Butter or light oil of your
Stephen Ceideburg
1/2 lb Slab bacon
2 lb Potatoes, whole if
4 To 5 cups, scalding hot
1 Garlic clove, chopped

Servings

INSTRUCTIONS

For a strong smoked taste, do not blanch the bacon; for a light taste, blanch it 7 to 8 minutes in cold water. Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot and render over medium-low heat until light golden. Remove lardoons to a plate; drain off all fat in pan and replace it with the butter. Heat well, then add flour and cook to a golden roux, 4 to 5 minutes. Whisk in chicken broth. Bring to a boil, stirring. Add lardoons, potatoes, salt and pepper and the herb bundle. Reduce heat to a simmer, cover (keeping lid slightly askew), and cook 20 to 25 minutes, or until potatoes are tender. Add garlic and parsley. PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat (6 g saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber. Posted by Stephen Ceideburg

NOTES

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Marie Beckers Potato Stew

3 tb Chopped parsley leaves
3 tb Flour
1 Mediterranean bay leaf
 Salt
10 Parsley sprigs, tied into a
3 tb Butter or light oil of your
 Stephen Ceideburg
1/2 lb Slab bacon
2 lb Potatoes, whole if
4 To 5 cups, scalding hot
1 Garlic clove, chopped

For a strong smoked taste, do not blanch the bacon; for a light taste,  blanch it 7 to 8 minutes in cold water.    Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide  lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot and  render over medium-low heat until light golden. Remove lardoons to a plate;  drain off all fat in pan and replace it with the butter. Heat well, then  add flour and cook to a golden roux, 4 to 5 minutes. Whisk in chicken  broth. Bring to a boil, stirring. Add lardoons, potatoes, salt and pepper  and the herb bundle. Reduce heat to a simmer, cover (keeping lid slightly  askew), and cook 20 to 25 minutes, or until potatoes are tender. Add garlic  and parsley.    PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat (6 g  saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber.    Posted by Stephen Ceideburg

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Nutrition

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Serving Size: 1 Serving (193g)
Recipe Makes: 6 Servings

Calories: 188
Calories from Fat: 152 (81%)

Amt Per Serving		% DV

	Total Fat 16.9g	22 %
	Saturated Fat 5.6g	28 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 1.9g
Cholesterol 25.4mg		8 %
Sodium 311.1mg		11 %
Potassium 84.3mg		2 %
Total Carbohydrate 3.9g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 3.7g
Protein 4.8g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 188

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