STOVE-TOP SCALLOP POTATOES AND APPLES
Potatoes, apples, almond milk and a few flavorings make this stove-top scallop potato and apple dish reach all the high notes! No accompaniments needed today!
2 c. ALMOND BREEZE 30 calorie per 8 oz. unsweetened ORIGINAL almond milk
2 T. lemon juice – I used bottled fresh/PERRICONE FARMS
1 t. salt
5 McIntosh apples – cut from top to bottom in quarters, like a cross – core each segment, then slice very thin – use sharp, broad knife or mandolin – keep skins on
7 sm. white boiler potatoes – about 2×1 inch – washed – keep skins on – remove ends, then slice very thin
7 sm. red skin potatoes – about 2×1 inch – washed – keep skins on – remove ends, then slice very thin
2 c. add-on ALMOND MILK
2 T. add-on lemon juice
Use large Dutch oven or pot.
I use a large ceramic covered cast iron pot. We’re not using a pressure cooker.
1- Cut and core apples one at a time to prevent discoloration while they set waiting to be sliced.
2- Slice potatoes one half at a time.
3- Place 2 cups almondmilk into pot plus 2 Tablespoons lemon juice and 1 t. salt. Stir.
4- Cut, core and slice 2 of the apples.
5- Place in pot in milk in even layers. Using palm press firmly down into milk.
6- Slice the white potatoes. Top apples evenly with potato slices. Using palm of hand press firmly down.
7- Add 2 more cups almondmilk, 2 Tablespoons lemon juice and 1 teaspoon salt. Press down into milk with hand and slowly move all contents of pot, without stirring with a spoon, to distribute milk and salt.
8- Cut, core and thinly slice the remaining apples.
9- Place sliced apples evenly on top of the potatoes. Press firmly down with hand.
10- Slice red potatoes thinly. Top apples evenly with the red potatoes. Press down with palms to soak with almondmilk.
ADD ON INGREDIENTS:
3 t. liquid smoke
3 T. light brown sugar
2 t. dry mustard
1/2 t. poultry seasoning
1/4 t. ground allspice
2 t. Liquid Aminos by BRAGG or soy sauce
2 T. light sesame seed oil
1 T. extra virgin olive oil
fresh grind black pepper to taste
2 T. Balsamic vinegar
1 t. smoked paprika
1 t. add on salt
11- Place pot on stove burner and turn heat to medium. Cook uncovered till liquid boils up into big curdled clouds. Using flat turner, press contents down into liquid without stirring to keep contents in layers.
12- Reduce heat to medium-low. Turn pot halfway on burner so that the boiling spot switches to another space in the pot. Cook 15 minutes.
13- Place on top of contents: liquid smoke, brown sugar, dry mustard, poultry seasoning, allspice, Liquid Aminos by BRAGG or soy sauce, sesame oil, extra virgin olive oil and black pepper.
14- Use flat turner (or flat bottom potato masher without mashing it) to press contents down into liquid without stirring contents. Cover and cook 20 minutes, checking occasionally to be sure pot isn’t boiling over.
15- Add Balsamic vinegar, smoked paprika and 1 t. add on salt.
16- Turn pot half way around on the burner. Cook 30 minutes.
17- Now COVER and finish cooking on low heat till potatoes are tender and most of liquid has been absorbed. I went 2 hours.
18- NOW COVER and cook the last 20 minutes. Turn heat off, keep cover on and let set till ready to serve.
Notes: Garnish with fresh basil strips if desired.
Remember to slice the potatoes and apples very thin for best results.
Drizzle with a little daiya BLEU CHEEZE Dressing if you can find it. Goes great with both the potatoes and the apples!
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