Wednesday, July 12, 2017
Potato, Corn, and Asparagus Stew
A spring vegetable stew Potato, Corn, and Asparagus Stew Serves 2 In summer, fresh tomatoes, new potatoes, and corn cut from the cob make the stew transcendent. Substitute string beans for the asparagus when they’re out of season. 3 tablespoons olive oil 1 small onion, sliced 4 cloves garlic, minced 3/4 pound Yukon Gold potatoes, peeled and sliced 1/8″ thin 1/4 cup white wine 3/4 cup water 3/4 cup crushed tomatoes 1 teaspoon salt freshly ground pepper 1/2 lb asparagus, tripped and cut into 2-inch lengths 1/2 cup fresh or frozen corn 1/4 cup torn basil leaves Heat 2 tablespoons of the olive oil in a Dutch oven over medium heat. Add the onion and the garlic and cook until translucent, 5-7 minutes. Add the sliced potatoes and continue to cook for 3-4 minutes, making sure the potatoes are covered in oil. Raise the heat slightly and add the wine wine, then let it reduce a minute or so before adding the water, tomatoes, and salt and pepper. Bring this to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the potato slices are tender. Add the asparagus, stir to distribute, and cover again. Cook for about five minutes, until the asparagus are cooked but not limp. Add the corn and cook for just a minute, til heated through. Then sprinkle the basil leaves and mix them in. Drizzle with the remaining tablespoon of olive oil, taste for salt, and serve. This is great made in advance and reheated.