1 pounds Idaho® Fingerling potatoes (mixed yellow, red and Peruvian), halved lengthwise
9 ounces sweet potato, roughly chopped
3 ounces dried mushrooms (porcini, shiitake) soaked in 1 1/2 quart water overnight.
2 teaspoons Worcestershire sauce
2 cups vegetable stock
1/4 teaspoon ground nutmeg
Sea salt and freshly ground black pepper, as needed
1/2 pound Gruyere cheese, shredded
Spinach farro, as needed
1 medium sweet onion, diced
2 ounces butter
1 pound Farro, soaked in water
1 quart vegetable stock
7 ounces spinach, chopped
Sea salt and freshly ground black pepper, as needed.
Cook onion and garlic in butter until onion browns.
Add squash, fingerling and sweet potatoes, soaked mushrooms with their liquid, Worcestershire sauce, vegetable stock and ground nutmeg to pot. Cover and simmer for about 90 minutes.
Season stew with salt and pepper and serve with Gruyere, accompanied by spinach farro.
Cook onion in butter in a pot until brown, then add farro and vegetable stock and simmer for about 50 minutes. Fold in spinach, then drain farro mixture. Add salt and pepper to taste and serve with Pot-Pot.