Traditional recipes

Fasting food - potato stew with baked peppers

Fasting food - potato stew with baked peppers

Potatoes, onions, carrots (I had put in the freezer) to clean, wash and chop. Parsley and thyme are washed and drained. Peel a squash, grate it and chop it finely. Tomatoes are washed, peeled and stalks and cut into cubes.

The peppers were grilled. I cleaned, washed, drained and chopped thin strips, long.

Heat oil in a saucepan, then add onion and carrot, salt, pepper, thyme and let it cook until the onion becomes translucent. Add the diced potatoes, mix and fill with enough water to cover the potatoes. Put the lid on the pot and cook for about 20 minutes. Separately, heat a little oil in a pan, add the crushed garlic, diced tomatoes and cook until a slightly low sauce. Add the baked pepper and mix. Let it cook for about 7-8 minutes.

The preparation from the pan will be added to the potatoes. Stir gently so that the potatoes do not crumble and let them boil for another 5-7 minutes. Match with salt, pepper if needed. Add chopped green parsley.