Vegetable | The Logrus

Ingredients

• Boil the potatoes until they're about half cooked
• Chop the onion and caramelize it with a little olive oil in a large oven-safe pan
• Quarter the potatoes. Remove rosemary from stem
• Add salt, rosemary, butter, potatoes, and olive oil to pan (or casserole dish)
• Roast at 425 for about 45 minutes
• Heat the wok to a good, hot wok temperature; the highest setting on your stovetop, or like I do, over the grill outside. (The burner from a turkey fryer is great for this)
• Put the vegetable oil in the wok and get it hot
• Add the garlic and toss until fragrant
• Add dou miao and salt in batches; let dou miao wilt slightly before adding more
• As moisture from the leaves evaporates, add water if necessary
• Cut the squash into large pieces. Using a sharp knife, carefully remove the skin
• Scoop out and discard the seeds
• CHop the squash into small chunks
• Remove all the fat from the bacon and roughly chop it into small pieces
• Heat the oil in a large saucepan. add the onions and garlic and cook for 3 minutes or until they begin to become soft
• Add the bacon and cook for about 3 minutes. Stir in the spices and cook over low heat for a minute longer
• Add the cream and cook for 1-2 minutes
• Sprinkle in parmesan and mix - it may be a bit thin, give it a minute in the pan