Creamy feta pan

Ingredients for 6 servings:

• 200 g carrot(s), washed, peeled and diced
• 800 g potatoes, washed, peeled, diced
• 4 bell peppers, mixed, washed, pitted and diced
• 1 onion(s), diced
• 1 garlic clove(s), chopped
• 1 pepper(s), finely sliced
• 4 tomatoes, washed, pitted, dice the flesh and set aside
• 400 g feta cheese, diced
• 300 ml milk (whole milk)
• 100 ml sweet cream
• 1 tsp, stripped salt (Himalayan crystal salt)
• 1 bunch parsley, flat-leaf, coarsely chopped
• 20 g clarified butter
• Pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

complete meal from one pot

Heat the clarified butter in a deep, non-stick pan (I always use a wok) and fry the onions and garlic over low heat until golden brown. Add all the prepared vegetables (except the tomatoes!!), season with salt, and simmer covered for 15 minutes over low heat, stirring occasionally. Mix the milk with the cream and pour over the vegetables. Mix well, then simmer uncovered for another 25-30 minutes, until the potatoes are tender. The remaining vegetables can still have a bit of a bite. Finally, fold in the tomatoes and feta cubes and sprinkle with parsley. Turn off the heat, cover, and let stand for about 5 minutes, until the feta has melted slightly. Season with salt and pepper to taste and serve immediately. Note: Cooking times may vary depending on how thickly the potatoes were diced; they should be soft in any case!