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Pumpkin and potato stew with feta

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Ingredients for 4 servings:

  • 400 g pumpkin flesh, diced
  • 600 g potatoes (preferably waxy), peeled and diced
  • 2 zucchinis
  • 2 tbsp olive oil
  • 1 tbsp thyme powder
  • 1 tsp marjoram powder
  • 1 pinch(s) paprika powder
  • 400 ml vegetable stock
  • herbal sea salt
  • 150 g feta cheese, diced
  • ½ bunch fresh basil, finely chopped
  • Extra virgin olive oil, cold squeezed, for drizzling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Sauté the pumpkin and zucchini in olive oil. Add the potatoes and seasonings. Deglaze with the vegetable stock. Cover and simmer over low heat until the potatoes are tender. Season to taste. Serve the stew. Sprinkle with feta and basil. Drizzle with a little extra virgin olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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