John Myers
Zucchine Potato Pot
The perfect zucchine potato pot recipe with a picture and simple step-by-step instructions.
- 1 Red Zh onion, finely diced
- 3 Garlic cloves, finely chopped
- 2 Red Chili peppers, finely chopped
- 3 Carrots, diced
- 0,25 pole Leek, quartered and cut into strips
- 2 Red Pointed peppers, cut into strips
- 750 g Zucchini, diced
- 750 g Potatoes, diced
- 1 tbsp Tomato paste
- 500 ml Vegetable stock
- 500 ml Pureed tomatoes
- 1 tbsp Sugar
- Cinnamon
- Cumin
- Sweet paprika
- Pepper
- Salt
- 1 bunch Leaf parsley, finely chopped
- 0,5 bunch Spring onions, cut into rings
- Oil
- Heat some oil in a saucepan and sweat the onion, garlic, leek, carrots, chilli and peppers well, then add the sugar and let it sweat for a few minutes and then add the zucchini, also the tomato paste and a pinch of cinnamon – roast everything for a few minutes, turning.
- Then deglaze with half of the vegetable stock and the pureed tomatoes and season with cumin, paprika, pepper and salt, add the potatoes and let simmer for about 1 hour over the lowest heat and with the pot closed. Then season everything again and fold in the parsley and serve and then sprinkle with the spring onions,
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