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Stewed Potatoes with Vegetables

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
Translated by
Nadia Galinova
Stewed Potatoes with Vegetables
Image: Yordanka Kovacheva
1 / 5
29/07/2021
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Preparation
15 min.
Cooking
35 min.
Тotal
50 min.
Servings
5
"We dont need anything more than some appetizing stewed vegetables"

Ingredients

  • potatoes - 3 large potatoes
  • carrots - 1 pc.
  • zucchini - 1/4 pc
  • spring onions - 2 - 3 stalks
  • fresh garlic - 2 stalks
  • fennel - 1/2 root
  • asparagus - 5 pcs. (green/thinner ones)
  • parsley - 3 stalks
  • fresh rosemary - 1 stalk
  • salt - by taste
  • black pepper - 1 level top tsp. (or by taste)
  • oil - 1 and 1/2 cups
  • butter - 1 small lump (about 15 g)
  • water - 2 cups
measures

How to cook

Peel all of the vegetables and cut the carrots into thin circles or crescents, the potatoes into large cubes, the zucchini into smaller cubes, the asparagus, onion and garlic into random pieces and the fennel into thin strips or small pieces, in order for it to cook faster.

Heat the oil and fry the onions, potatoes and carrots in it first.

Add the fennel and cook for another 3 minutes, then add the garlic, zucchini and asparagus.

Season with salt, black pepper and half of the chopped parsley.

After another 3 minutes (while stirring occasionally), place the butter and a sprig of rosemary on the vegetables, pour water and cover the pan with a lid.

Stew all the vegetables until they're fully cooked - 20 minutes over medium heat.

From time to time, check to see that the appetizing stewed potatoes do not stick to the bottom and if necessary, add a little water.

Serve the stewed potatoes with vegetables as a side dish or main meatless dish.

Enjoy your meal!

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