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Zucchini ragout with basil and boiled potatoes

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Ingredients for 2 servings:

  • 4 large potatoes
  • 1 onion(s)
  • 2 cloves garlic
  • 1 tbsp oil
  • 2 m.-large zucchini
  • 50 ml water
  • 200 ml milk
  • 60 g tomato paste
  • salt and pepper
  • Basil, fresh

Instructions

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

Cook the potatoes with their skins on in a pressure cooker. Cook for 12 minutes in ring 2 from the steaming point. After the steaming has stopped, open the pot and peel the potatoes. Meanwhile, peel and dice the onion and garlic. Heat oil in a pan and sauté both. Wash and dice the zucchini. Cook the cubes in the pan for 10 minutes. Then add water, milk, and tomato paste and simmer for another 5-10 minutes. Season with salt, pepper, and fresh basil. Serve together.

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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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