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Vegetable Stew with Potato and Cheese Pancakes Recipe

Vegetable Stew with Potato and Cheese Pancakes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (36)

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Average Rating:

Total Reviews: 36

Showing 31-36 of 36

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  • on October 28, 2004

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    This was incredibly easy to make, and it was really rich and full bodied with good flavor. I did add a medium size red potato with the skin on and a 28oz can of chick peas to stretch the recipe. I used fire roasted crushed tomoates instead of just regular canned tomatoes for extra flavor.

    I made it again today, except I made a variation of the recipe by substituting black beans for the chick peas, adding a box of frozen corn, and adding a 1/2 palm full of chili powder. I wanted to see if I could give it a Mexican flavor. It smells really good, and has a rich, thick, hearty texture. :

    I didn't make the potato pancakes. I had crusty bread that I topped with butter, finely chopped garlic, and then grilled under the broiler.

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  • on October 27, 2004

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    The cheese pancakes were delicious with the stew. I don't think the rosemary was to my liking in this particular combo but the veggies were my favs. This recipe in half was more than enough for 2 people and was very filling. Rachel, thanks for giving us interesting meals to delight.

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  • on October 20, 2004

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    I had everything done in 30 minutes! My family couldn't get enough. The stew is even better the second day.

    The cheese really adds a wonderful smokey flavor to the potatos. A little too greesy.

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  • on July 15, 2004

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    This recipe is better then I thought it would be! It's very tasty and easy to make.

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  • on May 24, 2004

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    This recipe is better then I thought it would be! It's very tasty and easy to make.

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  • on May 22, 2004

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    This is a family favorite. We make it all the time.

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