Post by chief_cook2 on Jul 27, 2005 7:43:01 GMT -6
The Scottish word "stovies" supposedly derives from the French "etouffer," to "smother" or cook in a closed vessel. It is one of the many ways the Scots treat onions and potatoes, a natural and inexpensive combination that is found in the rustic cooking of many parts of the world.
2-4 slices bacon, chopped 1 large onion, sliced 2 lbs (900 g) potatoes, peeled and sliced About 1 cup (250 ml) water Salt and freshly ground pepper to taste Chopped chives or parsley for garnish (optional)
Saute the bacon in a large heavy pot over moderate heat until it begins to render some fat. Add the onion and saute until tender but not brown, about 5 minutes. Add the potatoes, salt, pepper, and water to a depth of about 1/2 inch (1 cm). Simmer tightly covered over low heat for 1 hour, stirring occasionally and adding a little water if necessary to keep the potatoes from sticking to the bottom of the pot. Garnish with chopped herbs if desired. Serves 4 to 6.
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