Rustic Potato & Green Peas Stew Recipe

Team Foodhall

What you need:
• Extra virgin olive oil – 100ml
• Red onion- 1 small, minced
• Green peas – 700g, fresh
• Carrots – 2, large
• Ripe tomato – 1 large, chopped
• Tomato sauce – 6 tbsp
• A handful of dill
• Baby potatoes – 8, skin on
• Zucchinis – 3-4, cut into 3.5-inch pieces

1. In a medium-sized cooking pot heat olive oil over high heat
2. Caramelise the onion. Add the peas and the carrots. Cook for 2-3 minutes while stirring every now and then
3. Add the chopped fresh tomato and the tomato juice. Cook for 2-3 minutes more
4. Pour enough water in the pot in order to cover all the veggies. Reduce heat to medium and simmer for about 30 minutes
5. Season with salt and pepper. Add the potatoes, zucchinis, and dill. Make sure the potatoes are dipped in the stew otherwise add a bit more water
6. Simmer for another 30-40 minutes, or until the potatoes are cooked and the stew has thickened sufficiently

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