WHAT?
1 small cauliflower
1 carrot
3 potatoes
1 onion, chilli, 4 garlic cloves
1/4 fennel
2 tablespoons of tomato paste
2 chopped tomatoes
2 bay leaves
Pinch of sugar
Salt, pepper, oregano
Fresh basil, parsley to serve
2 tablespoons Greek extra virgin olive oil
3 tablespoons red wine vinegar
HOW TO?
1️⃣Separate the florets in the cauliflower to small bites. In olive oil sauté the chopped onion, chopped garlic and chilli for two three minutes. Add chilli, fennel and pepper and continue at medium heat for two more minutes.
2️⃣Add chopped carrot, potatoes in chunks and the cauliflower with the tomato paste and carry on for two to three minutes at medium heat. Splash with the vinegar and let evaporate for two to three minutes.
3️⃣Add the chopped tomatoes, sugar and bay leaves and cook with closed lid for 30 minutes.
4️⃣Remove the bays before serving. Serve with basil, parsley and extra pepper.
Commenti