Vegetable Stew With
Potato & Cheese Pancakes Recipe

3 cloves garlic, minced
1 pound, 16 to 20, crimini mushrooms, halved
2 tablespoons extra-virgin olive oil
2 teaspoons "The Best Barbeque Sauce You'll Ever Taste"
1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 medium onion, chopped
Salt and freshly ground black pepper
1 (28-ounce) can diced tomatoes, in puree
2 tablespoons fresh rosemary leaves, finely chopped
2 pounds all purpose potatoes, about 3 large potatoes, peeled and shredded
1 small onion, grated
3 tablespoons all-purpose flour
1 1/4 cups shredded smoked gouda cheese

Olive oil, for frying

In a medium pot, over moderate heat, sauté garlic and mushrooms in extra-virgin olive oil, for 2 or 3 minutes. Add zucchini, BBQ sauce and onion to the pot and season vegetables with salt and pepper.

Sauté another 5 minutes. Add tomato and chopped rosemary. Bring stew to a bubble, reduce heat to low and simmer 10 minutes.

Heat a nonstick skillet over medium high heat. Add a thin layer of olive oil or vegetable oil to the pan, just enough to coat the bottom.

Combine potatoes with onions and flour. Mix in shredded cheese. Spoon piles of potato and cheese mixture into the pan, making 3-inch rounds, 1-inch apart.

Cook cakes until golden and crispy, about 4 minutes on each side. Remove cooked cakes and repeat process.

Arrange cakes, 3 per person, on dinner plates and top with ladles of stew.

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings