Ingredients with Measurements:
- 4 medium potatoes, peeled and cut into bite-sized pieces
- 2 cups fresh tarragon leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups water
- 1 cup white wine
- 1/2 cup white wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven with lid
- Immersion blender or food processor
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the potatoes and stir to coat with the onion and garlic mixture.
3. Add the water, white wine, and white wine vinegar to the pot. Bring to a boil, then reduce heat to low and cover with a lid. Simmer for 20-25 minutes, or until the potatoes are tender.
4. While the potatoes are cooking, prepare the herb mixture. In a food processor or with an immersion blender, blend the tarragon, cilantro, and parsley until finely chopped.
5. Once the potatoes are tender, add the herb mixture to the pot and stir to combine. Simmer for an additional 5-10 minutes to allow the flavors to meld.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 14g
Carbohydrates: 23g
Protein: 4g
Fiber: 4g
Substitutions for ingredients:
- If fresh herbs are not available, you can use dried herbs instead. Use 1/3 of the amount called for in the recipe.
- You can use red wine vinegar instead of white wine vinegar.
- You can use vegetable broth instead of water.
Variations:
- Add chopped carrots, celery, or bell peppers to the pot for added flavor and nutrition.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add cooked chicken or beef to the pot for a heartier meal.
Tips and tricks:
- Be sure to cut the potatoes into bite-sized pieces so they cook evenly.
- If the mixture is too thick, you can add more water or white wine to thin it out.
- Taste the chakapuli before serving and adjust seasoning as needed.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chakapuli in individual bowls or on a large platter. Garnish with additional fresh herbs.
Garnishes:
Fresh herbs, chopped nuts, or crumbled feta cheese.
Pairings:
Serve with crusty bread or over rice.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the potatoes are not tender after 25 minutes, continue to simmer until they are soft.
- If the mixture is too thin, you can simmer for a few more minutes to reduce the liquid.
Food safety advice:
Be sure to cook the potatoes thoroughly to avoid any risk of foodborne illness.
Food history:
Chakapuli is a traditional Georgian stew made with lamb or beef and flavored with tarragon and other herbs. This vegetarian version swaps out the meat for potatoes.
Flavor profiles:
The chakapuli has a tangy and herbaceous flavor with a slightly sour note from the vinegar.
Serving suggestions:
Serve the chakapuli as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Region: Georgian