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Provencal Ragout Of Tomatoes, Fennel And Potato

Make Provencal Ragout Of Tomatoes, Fennel And Potato at home with Tomatoes And Quartered, New Potatoes, Shallots, Fennel Bulbs, and Garlic. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 1 lb
• 4
• 2
• 2
• 1
• 2 tsp
• 1 strip
• 1
• 2/3 cup
• 2 tbsp
• 1 oz
• 2 tbsp
• 1 tbsp
• 1 pinch
• 1 clove
• 1 tbsp

Method (preview)

1. 1

   Place all except tomato pesto and Chiles, into a saucepan; bring to a boil and simmer for 25 minutes.

2. 2

   Mix the sun-dried tomato pesto with the Chiles, stir into the stew and serve with crusty bread.

3. 3

   Soak the dried chiles in warm water for 1 hours.

4. 4

   Drain and puree with fresh cilantro and mint, a pinch of salt, some garlic and enough oil to produce a thick paste. ~Fingerlings or red-skinned salad potatoes may be used in this recipe.