FINGERLING POTATO SAUTE
This quick side dish packs a flavorful punch. It’s full of foods that benefit your Liver—leeks, celery, and bok choy—as well as your Stomach—potatoes. Take this dish one step further and add 4 cups of bone broth. Soup is the perfect remedy to a cold winter afternoon and a great way to show your Stomach some extra TLC.
[cooked-sharing]
1 Tablespoon olive oil
1 leek, dark greens removed, quartered, and chopped into 1/8” pieces
3 celery stalks, chopped into 1/8” pieces
1 head bok choy, chopped into 1/8” pieces
freshly ground sea salt and pepper, to taste
1 Tablespoon mushroom powder
3/4 pound fingerling potatoes, scrubbed and chopped into ½” pieces
3/4 cup broth or water
1
Warm olive oil in a sauté pan over medium heat.
2
Add the chopped leeks, celery, and bok choy, and sauté for about 5 minutes.
3
Season with salt, pepper, and mushroom powder.
4
Add the fingerling potatoes to the pan and mix.
5
Keep the pan covered, opening to deglaze with the broth or water, 1/4 cup at a time.
6
Add more broth as needed until the potatoes are fork-tender, about 15 minutes.
CategoryVegetables
Ingredients
1 Tablespoon olive oil
1 leek, dark greens removed, quartered, and chopped into 1/8” pieces
3 celery stalks, chopped into 1/8” pieces
1 head bok choy, chopped into 1/8” pieces
freshly ground sea salt and pepper, to taste
1 Tablespoon mushroom powder
3/4 pound fingerling potatoes, scrubbed and chopped into ½” pieces
3/4 cup broth or water
