INGREDIENTS:8 cups water
1 tsp. salt
1 bay leaf
4 carrots, peeled and cut into ¼-inch dice (3 cups)
3 Idaho potatoes, peeled and cut into ½-inch dice (3 cups)
¼ cup butter
4 oz. country ham or prosciutto, minced
½ cup minced onion
2 tsp. cornstarch
½ cup reserved liquid from cooking the potatoes and carrots
2 Tbsp. minced thyme leaves
1 Tbsp. minced garlic
1 tsp. hot chili sauce DIRECTIONS:In a medium saucepan over high heat, bring the water, salt, and bay leaf to a boil. Add 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 saute pan set over high heat, melt the butter, add the country ham, and saute until golden on the edges, about 3 minutes. Add the onion and continue to saute another minute. In a small bowl, dissolve the cornstarch in ½ cup of 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. Serve with biscuits. SERVINGS:6 servings From:Elizabeth’s on 37th, Savannah, Georgia PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION
