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.

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.

Yields1 Serving
 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.

CategoryCooking Method

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

Directions

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.

FINGERLING POTATO SAUTE

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