You are here: Home » Recipes » Vegetarian Potato Pot Vegetarian Potato Pot Recipe by Idaho Potato Commission Yield 10 to 12 servings This stew, full of healthy vegetables, is served with spinach ferro, making it even more healthy and delicious. Idaho Potato Commission PrintEmail Ingredients Pot Pot:1 medium sweet onion, diced2 -- cloves of garlic, minced2 ounces butter10 ounces butternut squash1 pound Idaho Fingerling potatoes (mixed yellow, red and Peruvian), halved lengthwise9 ounces sweet potato, roughly chopped3 ounces dried mushrooms (porcini, shiitake) soaked in 1 1/2 quart water overnight.2 teaspoons Worcestershire sauce2 cups vegetable stock1/4 teaspoon ground nutmeg1 teaspoon sea salt1/2 pound Gruyere cheese, shredded -- Spinach farro, as neededSpinach Farro:1 medium sweet onion, diced2 ounces butter1 pound Farro, soaked in water1 quart vegetable stock7 ounces spinach, chopped1 teaspoon sea salt1/4 teaspoon freshly ground black pepper Instructions 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. To make 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. Rafi Taherian Executive Director Yale University Dining New Haven, Conn.