30 November 2006

Potato and Carrot Dish

Potatoes cooked with vegetables is a typical Turkish vegeterian dish, with many variations. This version is from one of my best used Turkish cookbooks. The combination of potatoes, carrots and green peppers is great, and feel free to play with the amounts below. You may add spices to your liking towards the end of cooking time (e.g., black pepper, ras el-hanout, nutmeg).

4 tablesp. olive oil
2 onions (preferably red)
3 or 4 carrots
3 or 4 tomatoes
3 or 4 green peppers (or 1 capsicum)
5 or 6 potatoes
1 teasp. white vinegar
1/2 teasp salt
3 tablesp flat-leaf parsley

1. Chop onions, green peppers and carrot. Lightly stir-fry with olive oil in a pot.

2. Add diced, or grated tomatoes, until simmering point.

3. Add diced potatoes, salt, vinegar along with water until the top level of vegetables. Cook in medium heat, until potatoes and carrots are well-cooked, occasionally stirring. The cooking time is approximately an hour.

4. Divide into individual bowls, and sprinkle with chopped parsley prior to serving.

No comments: