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Charlottetown Potato Pot Recipe

The Maritime Provinces in Canada produce nearly half of all the potatoes grown in Canada. Potatoes were introduced to Nova Scotia in the 1600s, but did not gain popularity until the 1760's, when Colonel Charles Lawrence, Governor of Nova Scotia, decreed that they be cultivated for the settlers of Lunenburg.  In 1784, the area was divided into Nova Scotia and New Brunswick and potato farms continued to increase in number. The St. John River Valley in New Brunswick is nicknamed the "Potato Belt."

The Beer Fox says, “Potatoes are deeply connected with the Maritime Provinces, and this hearty potato side dish is filled with variety, vitamins and island flavor."

Recommended Brew: Brooklyner Weisse - Brooklyn Brewing Company, Brooklyn, New York, USA

Style: Hefeweizen –
Hazy apricot with creamy white head  and constant stream of bubbles – A medium-hopped brew with a smooth, delicate hint of banana and clove. The malty sweetness is offset by a bitter hop tang on the palate.

In 4-quart saucepan, cook green beans, carrots, and potatoes for 20 minutes in salted boiling water.  Drain and set aside.

In separate saucepan, steam cauliflower in scant ½ inch of water for 15 minutes. Steam peas for 5 minutes. Drain water.

Combine cooked green beans, baby carrots, round white potatoes, cauliflower and peas in decorative casserole dish.

Sauté chopped onion in butter until golden brown. Add Brooklyner Weisse vegetable stock and heavy cream, stirring constantly to blend. Sprinkle chives into sauce. Bring sauce just short of a boil and pour over vegetables in casserole dish. Garnish with fresh parsley.

* Health Benefit: Rich in vitamin A, B-complex vitamins, vitamin C, vitamin D, vitamin E, potassium, magnesium, zinc, iron, copper, pantothenic acid

Cheers!
 

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