Lately I have decided to tear down the myth that eating 100% vegetable is more expensive, so we continue with recipes composed of very simple ingredients.
This time some warm stewed potatoes for these cold days. They are super rich, although they are not very photogenic lol.
I hope you like them.
Stewed Potatoes Ingredients:
- 1 zucchini.
- 1 green pepper.
- 4 large potatoes.
- 3 scallions.
- 2 carrots
- A piece of pumpkin (the one I used weighed 250 grams, already without skin).
- Extra virgin olive oil.
- Salt to taste.
- 1 teaspoon of paprika de la Vera dulce.
- One teaspoon of spicy paprika.
- 1 bay leaf.
- A pinch of thyme.
- A pinch of turmeric.
- Vegetable broth (I had homemade vegetable broth, but if you don’t have one, you can use half a tablet of vegetable broth).
How to prepare :
In the first place we are preparing a saucepan to heat the vegetable broth, if we do not have homemade vegetable broth we can heat water with 1/2 tablet of vegetable broth.
We leave it on low heat to have it hot when we need it.
On the other hand, we put a pot to heat with a little extra virgin olive oil.
While the oil is heating, wash, peel and chop the scallions, and put them in the pot. Leave it covered so that it goes poaching.
We peel, chop and add the carrots, pepper, squash and zucchini (in that order) and leave covered.
We peel the potatoes, and instead of chopping them as usual, what we do is “click” the potatoes, which consists of putting the knife a little, but instead of cutting until the end with the knife, they break, so that they “break “crunching at the end.
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Once we have all the chopped potatoes we add them, add a little salt, the sweet paprika, the spicy paprika, the bay leaf and stir a couple of minutes.
We add the vegetable broth until it covers the potato, but without spending much, and a little turmeric and thyme.
As the water is reduced, prick the potato to check how it is, it will be done in approximately 20 minutes.