← Back to Search Results
sauteeing American, Southern
Country Ham and Potato Sauté

Photo by:
Comments: 0
 

Recipe

I think this is reminiscent of the long-simmered, back-of-the-stove, country-style vegetables found throughout the rural South, but my flavors are more intense.

Yield: Serves 6

Ingredients

  • 8 cups water
  • 1 teaspoon salt
  • 1 bay leaf
  • 4 carrots, peeled and cut into ¼-inch dice (3 cups)
  • 3 Idaho potatoes, peeled and cut into ¼-inch dice (3 cups)
  • ¼ cup butter
  • 4 ounces country ham or prosciutto, minced
  • ½ cup minced onion
  • 2 teaspoons cornstarch
  • ½ cup reserved liquid from cooking the potatoes and carrots
  • 2 tablespoons minced thyme leaves
  • 1 tablespoon minced garlic
  • 1 teaspoon hot chili sauce

Directions

In a medium saucepan over high heat, bring the water, salt, and bay leaf to a boil. Add the carrots, lower the heat, and simmer for 3 minutes. Add the potatoes and simmer for an additional 10 minutes, until both vegetables are soft. Drain, reserving the liquid and discarding the bay leaf. Set aside.

In a large sauté pan set over high heat, melt the butter, add the country ham, and sauté until golden on the edges, about 3 minutes. Add the onion and continue to sauté another minute. In a small bowl, dissolve the cornstarch in ½ cup of the reserved cooking liquid, then whisk it into the country ham mixture along with the thyme, garlic, and chili sauce. Continue to simmer, whisking until the sauce is lightly thickened. Add the potatoes and carrots and simmer to reheat. Thin with additional cooking liquid if necessary to make a light thin sauce coating the vegetables.


© 1996 Elizabeth Terry
 

Nutritional Information

Nutrients per serving (% daily value)

191kcal (10%)
45mg (5%)
20mg (33%)
407mcg RAE (14%)
583mg
34mg
8g
3g
3g
20g
34mg (11%)
952mg (40%)
5g (27%)
9g (15%)
1mg (6%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cook-with-jamie Cook with Jamie
by Jamie Oliver
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-sweet-life The Sweet Life
by Kate Zuckerman
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?