Gluten-Free Potato Főzelék

Ingredients

• about 680 g Potatoes
• 1 medium Onion
• 2 cloves Garlic
• 1 tbsp Sweet paprika
• 2 cups Vegetable broth
• 1/2 cup Sour cream
• 2 tbsp Olive oil
• 1 tbsp Tapioca Starch

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 chopped medium onion and the 2 minced cloves of garlic. Cook, stirring often, for 5 to 7 minutes, or until the onion is softened and translucent.
2. 2Add the about 680 g of diced potatoes and the 1 tablespoon of sweet paprika to the pot. Stir well to coat the potatoes with the paprika and cook for 2 minutes, stirring constantly.
3. 3Pour in the 2 cups of vegetable broth. Bring the liquid to a simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cover the pot and cook for 15 to 20 minutes, or until the potatoes are fork-tender. You can test for tenderness by piercing a potato with a fork; it should slide in easily.
4. 4In a small bowl, whisk together the 1 tablespoon of tapioca starch and 2 tablespoons of cold water until smooth, creating a slurry. Pour this slurry into the simmering pot, stirring constantly. Continue to cook for 1 to 2 minutes, stirring, until the stew has thickened to your desired consistency.
5. 5Remove the pot from the heat. Stir in the 1/2 cup of sour cream until fully combined and the stew is creamy. Taste and season with salt and pepper if desired. Serve the Gluten-Free Potato Főzelék hot.

Substitutions

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