Provencale Potato Ragout with Green Olives
A ragout is a well-seasoned stew-like dish; this one is vegetarian. When cooked, the potatoes should be so soft that they fall apart; this helps to thicken the dish.
| 1-1/2 | tablespoons olive oil |
| 1-1/2 | cups thinly sliced onion |
| 3-1/2 | cups coarsely chopped canned plum tomatoes |
| 4 | cups cubed peeled russet potatoes |
| 1-1/2 | cups water |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 6 | thyme sprigs |
| 3 | garlic cloves, crushed |
| 3 | bay leaves |
| 1/2 | cup sliced green olives |
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Heat olive oil in a large nonstick skillet over medium-high heat. Add the onion, and saute 10 minutes or until soft, stirring frequently. Add the tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add the potato, water, salt, pepper, thyme, garlic, and bay leaves. Bring to a boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally.
Stir in the olives. Cook an additional 5 minutes. Discard the thyme and bay leaves. Serves 6.
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