Lenten potato ragout with rosemary athos

Category: Vegetable and fruit dishes
Kitchen: greek
Lenten potato ragout with rosemary athos

Ingredients

Potatoes 700-800g
Bulb onions 2 large
Tomato juice with pulp and salt 200 ml
Boiling water 1.5-2 cups
Rosemary dry 1 tbsp. l
Flour 1-2 tbsp. l
Salt taste

Cooking method

  • Turn on slow cooker to warm up in HIGH mode for 20 minutes.
  • Peel the potatoes, cut them not finely (1cmx2cmx2cm), rinse, put in a bowl and pour boiling water over.
  • Finely chop the onion.
  • Put the onion in a heated slow-cooker bowl. Drain the potatoes and add to the onion.
  • Pour boiling water over so that the vegetables are barely covered with it, add a little salt, stir and cook in HIGH mode for 3-4 hours, depending on the hardness of the potato variety.
  • Mix 200 ml of tomato juice in a bowl, 0.5-1 tbsp. l dried rosemary and 1-2 tbsp. l flour and add this filling to the bowl. Stir, taste with salt, cover and leave on HEAT mode for 1 hour.
  • You can add olives, sauerkraut, or olive oil to the plate to the stew to taste.

The dish is designed for

2-3 servings

Time for preparing:

4 hours

Cooking program:

HIGH, KEEP WARM

Note

In the book "Athos Recipes. Kutlumush Monastery" I discovered a delicious, inexpensive and simple recipe for potato stew. Having preserved the proportions of onions and potatoes and the very idea, I redid the recipe and, as it seems to me, it became softer and tastier. And completely without oil
It is better to cook once, the next day the potatoes can get tougher due to the tomato juice.

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