Zucchini and potato stew
The sweetness of the zucchini goes with the creaminess of the potatoes beautifully, and the olive oil coats them all, and the parsley and garlic (only use local) give a fresh flavour, all infused with the parsley. Over summer you can add zucchini flowers when the stew is nearly cooked or a few sliced, seeded tomatoes. It is important that the saucepan you use has a heavy base and that the lid fits very tightly. This stew cooks in its own juices and must not burn on the bottom.
Serves: 6
Ingredients:
- 4 teaspoons extra virgin olive oil
- 6 large floury potatoes, peeled and cut into 2cm dice
- 4 cloves garlic, finely chopped
- 4 zucchinis, quartered lengthwise and cut across into 2cm pieces
- Salt and freshly ground black pepper
- ¼ cup water
- 4 sprigs flat-leafed parsley
- 3 tablespoons coarsely chopped fresh flat-leafed parsley
- Extra virgin olive oil to serve
Method:
- Place a heavy-based saucepan on low heat. Add the oil then the potatoes then the garlic in a layer followed by the zucchini. Don't mix. Season lightly. Add the water and parsley sprigs, cover with a tight lid and cook on low for 30 minutes. Uncover and test a potato to see if they are cooked. Remove the parsley sprigs, add the chopped parsley then give the saucepan a shake. Replace the lid and cook more if necessary.
- Spoon into a bowl, sprinkle the chopped parsley over and drizzle with a little extra virgin olive oil.
What’s your favourite healthy recipe that doesn’t compromise on flavour? Share it with us in the comments below.
Written by Patrizia Simone. First appeared on Stuff.co.nz.
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