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Potato Jowdle
Potato Jowdle is a traditional English recipe (from Cornwall) for a classic vegetarian accompaniment of potatoes cooked in stock with fried onions. The full recipe is presented here and I hope you enjoy this classic English version of: Potato Jowdle.
prep time
15 minutes
cook time
30 minutes
Total Time:
45 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesBritish RecipesEnglish RecipesCornish Recipes
This is a classic Cornish accompaniment of potato and fried onions. It's also known as
teddy chod and can sometimes include bacon and the left-over stock from meat that had been cooked through the week.
Ingredients:
4 large potatoes sliced
1 large white onion thinly sliced
Vegetable stock or meat stock (enough to cover the potatoes)
Knob of butter
Salt and freshly-ground black pepper, to taste
Method:
Place a frying pan over medium heat. Once hot add the butter and when foaming add the sliced onions. Continue frying the onions gently until soft and just beginning to caramelize around the edges (about 10 minutes).
Arrange the sliced potatoes in the pan, snuggling them amongst the onions. Now pour over the stock and bring everything to a boil.
Reduce to a simmer and cook for about 20 minutes, or until the ingredients are tender and most of the liquid has evaporated away.
Season to taste and serve as a side dish. Alternately, for a frugal supper it can be served just with bread and butter.
It's great with chops or with well-flavoured sausages.
