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Potato and zucchini pan with savory-sweet Roquefort sauce

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Ingredients for 2 servings:

  • 1 tbsp coconut oil for frying
  • 500 g potatoes
  • 1 small zucchini
  • 1 bell pepper(s), diced
  • 2 small tomatoes, diced
  • 4 olives, stuffed with garlic, halved
  • 1 banana(s), in small slices
  • 150 g Roquefort
  • e.g. salt and pepper
  • e.g. turmeric

Instructions

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

First, peel the potatoes and wash the zucchini, then thinly slice both. Sauté the potatoes, then add the zucchini slices. Gradually add the remaining ingredients and sauté. Finally, add the banana and cheese, then season to taste. Finally, cover and simmer gently over low heat for about 15 minutes.

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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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