My Favorite Organic Cosmetics

Creamy Dill & Potato Stew Recipe

Creamy Dill & Scallop Potato Stew
Delicious & easy 1 pan recipe!


6 Medium organic potatoes (sliced thinly "scalloped")
3 Large organic carrots thinly sliced
3 Stalks of organic celery sliced thin on the bias
1/2 medium organic onion or 4 organic green onions finely chopped
1 large clove of organic garlic sliced thinly
1 thinly sliced chicken breast (optional)
3 Tbs organic olive oil
1 tsp Celtic salt
1/2 tsp cracked organic black pepper
1/2 cup water

Preheat the oven to 400.

Place the potatoes in the bottom of an uncovered small roasting pan, then layer the ingredients in this order from bottom to top:

Sprinkle with salt pepper and drizzle with olive oil. 
Bake for 30-40 minutes until vegetables are golden and soft.
Remove the pan from the oven and pour 1/2 cup water over top then carefully stir the vegetables scraping the caramelization from the bottom of the pan.

In a saucepan while the vegetables are roasting make the dill sauce:

2 cups of organic nut milk (or pasture raised milk)
1 tsp organic dill seed
1 bunch chopped fresh dill
1/2 tsp organic garlic granules
2 tbs of organic chopped chives
2" cube of grass fed feta
1/2 tsp Celtic salt
1 tsp organic cornstarch (gluten-free) or Einkorn flour mixed into 3 tbs of water.

Crush the dill seed between your fingers and place in a dry saucepan, add the garlic granules and toast on medium heat until garlic is lightly golden and fragrant. Add the milk then salt and stir. Mix in the cornstarch and simmer until thickened. Remove from heat stir in chives and crumbled feta.

Pour the hot sauce over the roasted vegetable mix through and serve.


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