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Potato and beetroot pan

updated

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Ingredients for 4 servings:

  • 6 potatoes
  • 3 beetroot tubers, cooked
  • 250 g green beans
  • 3 m.-sized onion(s)
  • 3 garlic cloves
  • 5 tomatoes, dried
  • 500 g tomatoes, pureed
  • e.g. salt and pepper
  • e.g. chili powder
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

unusually delicious combination

Wash the unpeeled potatoes and cut them into small pieces. Heat the oil in a pan and fry the potato pieces thoroughly. Roughly chop the onions and add them to the potatoes, then fry for a few more minutes. Roughly dice the beets. Finely chop the garlic and sun-dried tomatoes and add them to the pan. Finally, add the passata and coarsely chopped beans and season with pepper, salt, or other spices. Simmer the dish for a few more minutes over low heat with the lid closed.

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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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