Title: Marie Becker's Potato Stew
Categories: Vegetable
Yield: 6 Servings

		Stephen Ceideburg
1/2	lb	Slab bacon
3	tb	Butter or light oil of your choice
3	tb	Flour
4		To 5 cups, scalding hot light chicken broth or water
2	lb	Potatoes, whole if fingerlings, or cut up if larger, peeled
		Salt and freshly ground pepper, to taste
1		Mediterranean bay leaf
10		Parsley sprigs, tied into a bundle
1		Garlic clove, chopped
3	tb	Chopped parsley leaves

For a strong smoked taste, do not blanch the bacon; for a light taste, blanch it 7 to 8 minutes in cold water.

Cut bacon into 1/2-inch thick slices. Cut slices into 1/3- inch wide lardoons, crosswise. Put into a cast-iron or enameled cast-iron pot and render over medium-low heat until light golden. Remove lardoons to a plate; drain off all fat in pan and replace it with the butter. Heat well, then add flour and cook to a golden roux, 4 to 5 minutes. Whisk in chicken broth. Bring to a boil, stirring. Add lardoons, potatoes, salt and pepper and the herb bundle. Reduce heat to a simmer, cover (keeping lid slightly askew), and cook 20 to 25 minutes, or until potatoes are tender. Add garlic and parsley.

PER SERVING: 255 calories, 9 g protein, 29 g carbohydrate, 12 g fat (6 g saturated), 26 mg cholesterol, 250 mg sodium, 3 fiber.

Posted by Stephen Ceideburg

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