Potato Stew I


3 strips bacon, diced
2 onions, peeled and chopped
3 potatoes, peeled and chopped
1 parsnip or turnip, peeled and chopped
1 cup chicken stock
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1 cup cream
Salt and pepper to taste


Fry bacon in Dutch oven until crisp. Remove with slotted spoon and set aside. Saute onions in fat until tender. Add other vegetables, cover with stock, and simmer, partially covered, 20 minutes or until tender. As vegetables cook, in separate saucepan melt butter over low heat. Add flour, blend with whisk, and gradually add milk, stirring constantly to form a smooth sauce. Add to stew when vegetables are tender. Stir until smooth, add cream, and heat. Season with salt and pepper. Garnish with reserved bacon.


Serves 4

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