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Recipe Name: A Stewed Pork And Purple Sweet Potatoes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3/4 Pound(s) Boneless pork loin, cut
into 1-inch pieces
2 Tablespoon(s) Olive oil
1 Cup(s) Chopped onions
1/2 Cup(s) Chopped bell peppers
1/4 Cup(s) Chopped celery
Salt and black pepper
2 Tablespoon(s) Flour
1 Pound(s) Purple sweet potatoes
peeled and cubed
2 Cup(s) Veal stock
1/4 Cup(s) Chopped green onions
1 Cup(s) Shredded sweet potato
1 Tablespoon(s) Brunoise red peppers
In a mixing bowl, toss the pork pieces with Essence. In a large saut_
pan, heat the olive oil. When the oil is hot, add the pork and brown
evenly. Remove the pork from the pan and set aside. In a mixing bowl,
season the onions, peppers, and celery with salt and pepper. Stir the
flour into the oil, stirring constantly for about 4 to 5 minutes, for
a medium brown roux. Add the onions, peppers, and celery to the roux
and cook for about 2 to 3 minutes or until slightly wilted. Return the
pork to the skillet and cook, stirring constantly for 3 to 4 minutes.
Add the sweet potatoes and broth. Bring the liquid up to a boil and
reduce to a simmer. Cook for 40-45 minutes. Stir in the green onions
and check seasonings. Make nests with shredded sweet potato and fry
until crispy. Season with Essence. Spoon the stew into a shallow bowl
and garnish sweet potato nests, green onions, and peppers. Posted to
MC-Recipe Digest V1 #328 Recipe by: ESSENCE OF EMERIL SHOW#EE2434
From: Meg Antczak <> Date: Wed, 4 Dec 1996
07:57:46 -0500

Nutrition (calculated from recipe ingredients)
Calories: 823
Calories From Fat: 349
Total Fat: 39.2g
Cholesterol: 224.5mg
Sodium: 206.2mg
Potassium: 1879mg
Carbohydrates: 34g
Fiber: 5.9g
Sugar: 10g
Protein: 81.1g

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