Monday, December 1, 2014

Black Olive Potato Stew

Today I made for dinner a more traditional stew we usually have during the winter lent. It is both gluten free and vegan.
Ingredients:
5-6 cups cubed potatoes
2 medium onions, chopped
1 leek, chopped
½ cup chopped carrots
1/2 tsp rosemary
1/2 tsp oregano
1 cup Kalamata olives, pitted
¼ cup oil
2 cups tomato sauce, of your choice
parsley, salt, pepper, cumin to taste
Directions:
In a medium size stainless steel pot with lid, over low- medium heat, lightly brown the onions and the leek in oil. Add rosemary, oregano, carrots and potatoes and 1 cup water and simmer over low heat for 20 minutes or until potatoes are cooked- do not allow to overcook them. Add the tomato sauce, parsley, cumin and olives and simmer for another 10-15 minutes. Season with salt and pepper. Remove from heat. Serve with salad or fermented vegetables.  

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