Provencale Potato Ragout With Green Olives |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Recipe from Cooking Light. A nice hearty, yet meatless, dish. Ingredients:
1 1/2 tablespoons olive oil |
1 1/2 cups onions, thinly sliced |
3 1/2 cups tomatoes, seeded and coarsely chopped |
4 cups baking potatoes, peeled and cubed (about 2 pounds) |
1 1/2 cups water |
1/4 teaspoon salt |
1/4 teaspoon pepper |
6 fresh thyme sprigs |
3 garlic cloves, crushed |
3 bay leaves |
1/2 cup green olives, sliced |
Directions:
1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 10 minutes or until soft, stirring frequently. Add tomato; cook 10 minutes or until the liquid almost evaporates, stirring frequently. Add potato and next 6 ingredients (potatoes through bay leaves); bring to boil. Cover, reduce heat, and simmer 40 minutes or until potato is tender, stirring occasionally. Stir in olives; cook an additional 5 minutes. Discard thyme and bay leaves.
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