Bamboo Shoots + Portugal: Red Wine Braised Bamboo Shoots with Potatoes

Ingredients:

• 3 tablespoons (45 ml) olive oil
• 1 cup (240 ml) chopped onions
• 1 tablespoon (15 ml) chopped garlic
• 2 bay leaves, crushed
• 1 pound (454 g) bamboo shoots, sliced lengthwise
• 1 cup (240 ml) vegetable stock
• 1 cup (240 ml) red wine
• 1 cup (240 ml) peeled, seeded, chopped tomatoes
• 8 ounces (227 g) fingerling potatoes
• Salt and pepper
• 2 tablespoons (30 ml) butter
• ¼ teaspoon (1.25 ml) crushed red pepper flakes
• ¼ cup (60 ml) golden raisins
• 1 tablespoon (15 ml) chopped parsley

Method:

Heat the olive oil in a deep skillet over medium heat.

Add the onions, garlic, and bay leaves to the oil and sauté until the onions are softened and slightly browned, 3-4 minutes.

Add the bamboo to the pan and toss to combine.

Add the stock, wine, and tomatoes to the pan. Allow the liquid to come to a simmer.

Reduce heat and allow the mixture to simmer for 10-15 minutes, until the bamboo are tender enough to be pierced with the tip of a knife and the sauce has reduced.

Meanwhile, in a large pot of boiling, salted water, cook the potatoes until tender, 8-10 minutes.

Drain and crush lightly between two baking sheets.

Heat a drizzle of oil in a cast iron skillet over medium high heat. Add the crushed potatoes and cook until crisp, 2-3 minutes per side

Season the bamboo shoots with salt and pepper. Swirl in the butter. Stir in the red pepper flakes, golden raisins, and parsley.

Transfer the potatoes to serving plates and arrange the bamboo alongside, finishing with the sauce over the top.

Serve immediately.