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Potato-onion ragoût from American Brasserie: 180 Simple, Robust Recipes Inspired by the Rustic Foods of France, Italy and America by Rick Tramonto and Gale Gand and Julia Moskin

  • nutmeg
  • onions
  • chicken stock
  • parsley or chives
  • red potatoes

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Notes about this recipe

  • JKDLady on January 16, 2016

    This is the first flop recipe that I've made in this book. It cooked much quicker than 1 hour. The potatoes fell apart. The entire dish was bland. I ended up mashing the potatoes and made it into a soup to be served the next day.

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