Braised potatoes with carrots
Description
Serve the stewed potatoes with carrots hot, either as a main dish or as a side dish to meat. This dish is perfect for fasting and vegetarian menus.
Instructions
- 1
Step 1
1. Peel the onion, wash it, and chop it as you prefer. Sauté the onion in heated vegetable oil over low heat, stirring occasionally, for 6–8 minutes, until golden.
- 2
Step 2
2. Peel the carrots, wash them, and grate on a coarse grater. Fry them in heated vegetable oil over low heat (separately from the onions or together, as desired), stirring occasionally, for about 8–10 minutes.
- 3
Step 3
3. Peel and wash the potatoes, then cut them into wedges. Transfer the fried onions and carrots to a 3-liter cauldron (or use a heavy-bottomed pot). Add the sliced potatoes to the vegetables, pour in water (I used 2 ½ cups). Add salt and pepper to taste. Simmer covered for 25–30 minutes.
- 4
Step 4
4. Wash the parsley, finely chop it, and add it to the pot with the potatoes. Simmer for another 2-3 minutes, turn off the heat, and let it steep for about 15-20 minutes.