This recipe has been around for quite a while in one form or another, and is definitely in the "good 'n hearty" category. Louisa has made several changes to suit our tastes, but I think you will find it an excellent dish on these cold wintry nights.
INGREDIENTS:
1/2 lb Kielbasa (Polish sausage, If you can find it, Boar's Head is superb)
3 medium red potatoes
1 large shallot or small leak
1 small sweet red pepper
1 Tbsp extra virgin olive oil
1 Tbsp fresh basil or ½ Tbsp dried
¼ tsp fresh ground pepper
½ cup heavy whipping cream
½ Tbsp cornstarch
½ Tbsp water
Parsley flakes and sprigs for garnish
PREPARATION:
Rinse off the kielbasa and cut it into 1/4" rounds. Peel the potatoes and cut into 1" cubes. Rinse the pepper, cut it in half and then cut into 1" pieces. If using fresh, wash the basil shaking off the water and chop finely. Combine cornstarch and water. Peel the shallot or leak and slice into 1/4" disks.
Using a 3 qt. roasting pan, add the potatoes, onion peppers and kielbasa. Toss to mix being careful not to break the shallots/leaks.
Pour the oil, over meat and vegetables followed by the basil and grind on some pepper. Toss again to mix well and cover.
Preheat the oven to 350 deg.
COOKING:
Place in the oven and bake at 350 deg for 45 minutes. Remove from the oven and gently stir.
Add the cream; re-cover and bake for an additional 30-40 minutes. Check the potatoes for done-ness then remove.
Stir in the starch mix and place the roaster on one of the burners on the stove top. Heat to a slow boil, stirring constantly as it thickens.
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