RecipesPotatoes with carrots, stewed in butter and rosemary.
Peeled potatoes and carrots are cut into similar pieces. In a pan, melt a tablespoon of butter and sauté finely chopped onion and garlic in it.
Ingredients (what you need)
400 g potatoes
250-300 g carrots
1 onion
2 cloves of garlic
2 tablespoons of butter
a sprig of rosemary
dried parsley or lovage
vegetable broth
salt
pepper
Recipe steps
We clean the potatoes and carrots and cut them into similarly sized pieces. In a pan, we melt a tablespoon of butter and sauté finely chopped onion, garlic, and add chopped rosemary to taste.
We add the carrots and potatoes and sauté them briefly. We pour in broth, but only so that they are submerged halfway, ensuring they are stewed. We add salt, herbs, and pepper. If necessary, we add more liquid and stew until they are tender.
To the prepared vegetables, which should not be watery, we stir in the second tablespoon of butter, gently coating them. We then heat them briefly. We serve them as a side dish with various types of meat or fish.
Additional information about the recipe Potatoes with carrots, stewed in butter and rosemary.
Potatoes with carrots, stewed in butter and rosemary, are a delicious and simple dish that will please any vegetable lover. The creamy consistency of the butter perfectly complements the delicate flavor of the potatoes and the sweetness of the carrots. Rosemary adds a pleasant herbal aroma and depth of flavor to this dish. This recipe is ideal as a side dish to meat or as a light vegetarian option. Prepare it as a healthy choice for a family lunch or dinner that will delight even the most discerning gourmets.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
