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Polish   -   Carrot And Potato Stew   adapted from Classic Main Courses

  • 1 Large Onion -- thinly sliced
  • 6 Tablespoons Butter
  • 5 Large Carrots -- thickly slic
  • 1 1/2 Pounds Potatoes -- peeled & cubed
  • Salt And Pepper -- to taste
  • 1 Bay Leaf
  • 2 1/2 Cups Water
  • 2 Tablespoons Fresh Bread Crumbs
  • 6 Tablespoons Flour
  • 2/3 Cup Sour Cream
  • 2 Tablespoons Fresh Dill -- chopped
Directions Saute onoin in 2 tabs buttter for 10 mintues. Add carots, potatoes, salt, pepper and bay leaf. Saute 5 minutes. Add water (or broth), boil, reduce heat, simmer 15 minutes. Meanwhile, saute breadcrumbs in 2 tabs butter until golden, set aside. Melt remaining butter in sauce pan, stur in flour, gradually add 1 cup of cooking liquid. Boil, reduce heat, simmer 3 mintues. Add sour cream and dill. Stir into vegetables. Serve topped with crumbs.
Serves 4
Time to Make 0:00

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