Recipe - Irish Pork In Stout With Spices

3 Russet Potatoes; depending
on size, up to 6
1 Big can Swanson Chicken
Broth
1 Leek; top l/3 removed,
(roots removed too)
1 Shallot; or One half onion,
(Shallot is better)
1 Carrot
1 tablespoon Chopped Parsley
1 Garlic Clove

In a big pot, bring chicken stock to a boil while adding peeled and chopped
potatoes and the minced carrot. Boil until potatoes are tender and cut
easily against the side of the pot with a fork.

In a nonstick frying pan coated with Pam, sauté finely chopped leek and
shallot and garlic until tender. Add this plus the chopped parsley to the
potato/broth mixture. Simmer 20 minutes. Take a potato masher and mash the
potatoes to a rough creamy consistency. Stir and serve with crusty bread.
(Salt ands pepper to taste.)

Note: You can make this whole thing in the pot by sautéing the shallot and
leek in the pot first, then adding the stock, potatoes, and carrot. Depends
on who is doing the dishes.

Posted to EATLF Digest by "Linda Phifer" erikp@socket.net on Feb 21,
1999, converted by MM_Buster v2.0l.