Hello Dear Friends,
We're in the middle of a tough week. I can't say that this week started very pleasantly when things were piled up like a mountain and diseases came up. Stress is the root of all troubles... Daily rushes, anxieties and people saying "let's get it like this" even though it causes stress, you see, he punched you hard in your stomach. Then come gastritis, flaming burns… Of course, the doctor's paths that appear afterwards.
Fortunately, I started to relax when I cut out tea and coffee a little and took a break from raw vegetables and fruits. Now I'm trying to get things together without tiring myself, but we all know that it's not possible :) Because the urgent projects that need to be completed never end...
Of course, I will not give up on my taste because I pay attention to what I eat :) Potato Stewing It is a nice meal for one meal on its own (I know I tried it), but it is more successful as an auxiliary meal.
Maybe some of you know there is an old recipe Kayseri Pasta (My late grandmother used to make it very well). Here in that recipe, pasta with garlic yogurt and the same stewing It is served by mixing it with the prepared potatoes. It will be so satisfying and delicious that you want to eat 2-3 plates. You can evaluate the leftovers from the stew you cooked 1 day later in this way.
Love…
Ingredients for Potato Stew Recipe
- 5 medium potatoes (about 1 kg)
- 2 medium onion
- 3 medium carrot
- 2 large tomatoes
- 4 cloves of garlic
- 7-8 tablespoons of olive oil
- 2 teaspoon of granulated sugar
- 1,5-2 glasses of water
- salt
Fabrication:
- Chop the onion and garlic into small cubes.
- Peel the potatoes, carrots and tomatoes and cut them into equal sized cubes.
- Put the olive oil in the pot. Add the onion and garlic and sauté over medium heat until lightly browned.
- Add the carrots to the pink onions and sauté for 2-3 minutes.
- When the color of the carrots starts to change, add the potatoes, salt and sugar and fry for 1 minute.
- Finally, add the tomatoes to the pot and add 1,5-2 glasses of hot water and cook on low heat until the water is absorbed.
- Serve warm or cold with plenty of parsley.