John Myers
Ingredients for 2 servings:
- 5 m.-sized potatoes
- 500g chorizo
- 1 small head of broccoli
- 1 large onion(s), red
- 2 m.-sized carrot(s)
- 3 garlic cloves
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
with potatoes, broccoli, carrots, onions
Preheat the oven to 180°C fan/convection oven. Brush an ovenproof casserole dish with oil. Peel the potatoes, cut them into eighths, and place them in the dish. Mix them well to ensure each potato gets some oil. Season with salt, if desired. Cut the broccoli into small florets and add them to the dish with the potatoes. Finely chop the carrots and onions and add them to the dish. Cut the chorizo in half lengthwise, then cut each of the two strips in half lengthwise again, and then cut everything into thin strips. Add the chorizo to the dish, press three cloves of garlic over it, and stir everything thoroughly once more. Place the dish in the oven for about 40 minutes. Thanks to the chorizo, no additional seasoning is necessary.
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