Puntarelle and Potato Stew with Gremolata
This hearty Puntarelle and Potato Stew with Gremolata combines the distinctive bitter notes of Italian chicory stalks with comforting potatoes in a savory broth, all brightened by a zesty lemon-herb topping that brings the dish to vibrant life.
Servings 3
Calories 365kcal
Equipment
- pots with lids (alternative: Rice cooker with soup function)
- knives
- cutting board
- garlic press
- grater
Ingredients
- 450 g Puntarelle
- 600 g Potatoes Yukon Gold or similar
- 3 tbsp Olive Oil
- 3 cloves Garlic
- 1/2 tsp Red Pepper Flakes adjust to taste
- 750 ml Vegetable Broth
- 1/4 cup Fresh Parsley chopped
- 1 Lemon zest and juice
- Salt and Black Pepper to taste
Instructions
- Prepare the Puntarelle: Wash and trim the puntarelle. If the stalks are thick, slice them thinly lengthwise. If using the core, soak the shredded pieces in ice water to encourage curling.
- Prepare the Potatoes: Peel and dice the potatoes into 1-inch cubes.
- Sauté Aromatics: In a pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Cook Potatoes: Add the diced potatoes to the pot and stir to coat them with the garlic-infused oil. Cook for about 5 minutes, stirring occasionally, until the potatoes start to soften slightly.
- Add Broth and Simmer: Pour in the vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for about 15 minutes, or until the potatoes are tender.
- Add Puntarelle: Add the puntarelle to the pot. Stir well and cook for another 5-7 minutes, until the puntarelle is tender-crisp.
- Prepare Gremolata: While the stew simmers, prepare the gremolata. In a small bowl, combine chopped parsley, lemon zest, and a squeeze of lemon juice.
- Season and Serve: Season the stew with salt and black pepper to taste. Stir in a bit more lemon juice if desired.
- Serve: Ladle the puntarelle and potato stew into bowls. Top each serving with a generous spoonful of gremolata.
Notes
Serving suggestion:
A German Dornfelder makes an excellent companion to this Puntarelle and Potato Stew, its vibrant cherry and blackberry notes creating a delightful contrast to the bitter greens while its crisp acidity harmonizes beautifully with the zesty gremolata. Serve this medium-bodied red slightly chilled to enhance its refreshing qualities and bring out the bright flavors in your plant-based creation.
Alongside your Puntarelle and Potato Stew, serve thick slices of toasted ciabatta slathered with freshly made wild garlic pesto—the bread's crisp exterior and pillowy interior provide the perfect canvas for the pesto's vibrant, garlicky punch. This simple yet sophisticated side not only adds a satisfying textural contrast to the stew but also complements the dish's Italian roots, creating a complete meal that transforms your rescued puntarelle into a dinner worthy of sharing with friends.
Allergens:
- Check the ingredients of your vegetable broth!
Emission Hotspots:
- Shop to home transportation, if a combustion car is used
Sustainability tips:
- Walk or bike to the supermarket and farmer’s market
- Buy local, unpackaged potatoes to reduce their carbon footprint and avoid unnecessary plastic
- Buy organic vegetables to reduce chemical intake and enhance biodiversity
- Make your guinea pigs 🐹 happy by giving them some of the outer puntarelle leaves
- Embrace "ugly" produce like those half-price puntarelle we rescued! Imperfect fruits and vegetables are often thrown away despite tasting just as good as their prettier counterparts
- Preserve puntarelle properly - if you have extra after making the stew, consider soaking the remaining stalks in ice water to keep them crisp for another meal.
- If you have one, use a rice cooker or similar with soup function to save energy