Potato stew in its own juice

with fried garlic

  • Cook By: Fundació Alicia/Restaurante Les Cols
  • Theme: Meat dishes Influencer
  • Main Ingredients: potatoes, garlic
  • Serving Size: 4

For the potato stew

Ingredients

  • 3 ea Medium-sized potatoes
  • 5 g Gluten free Soy Sauce
  • 500 ml Dark chicken stock
  • 1 g Spanish sweet paprika powder from La Vera
  • 1/2 leaf Bay
  • 20ml Water
  • 20 g Kudzu root starch
  • Fleur de sel
  • Freshly ground black pepper

Directions

  • 1 Peel and dice the potatoes into 2-cm size pieces.
  • 2 In a saucepan, cook the potatoes with the chicken stock, bay leaf, paprika, and a pinch of salt and pepper for 12-15 minutes or until tender.
  • 3 Strain the potatoes, keeping both the potatoes as well as the broth.
  • 4 Using a food processor, blend the cooked potatoes with 100 ml of cooking broth until a creamy purée is achieved.
  • 5 Cook the purée in a saucepan over very low heat, adding the kudzu root starch and water, stirring continuously for 10 minutes.
  • 6 Pour the mixture into a rectangular tray and let cool in the refrigerator for 12 hours.
  • 7 Blend the remaining cooking broth until a smooth and uniform sauce is achieved.
  • 8 Add Soy Sauce(GanJang) and set aside

For the garlic chips

Ingredients

  • 1 clove Garlic

Directions

  • 1 Peel the garlic clove, slice and fry in a pan over low heat with olive oil until crispy.
  • 2 Drain the excess oil over a kitchen paper towel and set aside at room temperature.

Presentaion

Ingredients

Directions

  • 1 Once the potato purée is cold and compact, cut it into 2 cm cubes and heat them in a saucepan over low heat with the Soy Sauce(GanJang) juice.
  • 2 Serve the potato cubes with the sauce in a soup plate and garnish with crispy garlic slices and Fleur de sel.
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