Stewed potatoes with carrots and onions - simple and tasty
The perfect combination of simple flavors is stewed potatoes with carrots and onions. Such a vegetable dish is suitable for vegetarians and, of course, for a lean menu. Lenten recipes from potatoes are so delicious and varied, and all of them can not be counted. There are potato pancakes, and zrazy with mushrooms, and casseroles, and pies. However, there is not always time to prepare something sophisticated. In such cases, fried potatoes, traditional mashed potatoes and stews come to the rescue! Any of the above dishes is suitable not only for a lean table, but also as a side dish for the main dish.
- Time for preparing: 40 minutes
- Servings Per Container: 2-3
Potato Stew Ingredients
- 350 g of potatoes:
- 140 g of carrots;
- 120 g of onion;
- 25 ml of vegetable oil;
- 1 teaspoon mustard seeds;
- ½ teaspoon of caraway seeds;
- several bay leaves;
- salt, a pinch of sugar;
- water or vegetable broth;
- green onions for serving.
A method of cooking stew potatoes with carrots and onions
Cut the large onion finely. Pour vegetable oil into a deep pan with a thick bottom or roasting pan, heat the oil over moderate heat. Put the chopped onion in the heated oil, pour the mustard seeds and caraway seeds, add a few leaves of lavrushka. Then pour salt to taste and a pinch of sugar. Sugar is needed quite a bit for a balance of tastes and for caramelization of onions. If you like garlic, then at this stage of the stewed potato recipe you can chop a small clove and add it along with the onion.
Stirring, fry the onion with spices for 10 minutes over medium heat. The onion should acquire a caramel color, and significantly decrease in volume.
Scrap large carrots, cut into thick slices. I use a vegetable cutter to cut large strips. Add carrots to the fried onions, cook together for another 5-6 minutes.
Peel the potatoes, wash, cut large. For stewing, I do not recommend potatoes of boiled varieties - it will turn into porridge. Add chopped potatoes to the fried vegetables.
Pour hot water or vegetable broth into the pan so that the liquid almost covers the vegetables. The amount of liquid in a stew recipe depends on the size of the dishes. Next, cover the pan with a lid with a small hole, simmer for 15 minutes over low heat. You do not need to salt, since salt was added at the very beginning to the onion.
After 15 minutes, remove the lid and increase the heat, cook another 5 minutes to evaporate excess moisture. You can not evaporate if you like the texture of a very thick soup.
Finely chop a small bunch of green onions and sprinkle hot potatoes before serving with a green onion! Serve the stewed potatoes with carrots and hot onions. Bon appetit, this is a very simple dish, but so tasty!
The recipe is not only suitable for lean and vegetarian menus. Stewed potatoes are a great side dish for cooked meat, poultry or fish.