We recommend a simple and delicious recipe for vegetable pots, perfect to be prepared in a 3 liter enameled cast iron pot .
Ingredients:
- 2 carrots, diced
- 2 potatoes, diced
- 1 large onion, julienned
- 2 cloves of garlic, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup chopped mushrooms
- 1 cup cooked chickpeas (optional)
- 1 can of diced tomatoes
- 2 cups vegetable soup or water
- 2 tablespoons of olive oil
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley leaves for decoration
1. Heat the olive oil in an enameled cast iron skillet over medium heat. Add the onion and garlic and sauté until soft and golden, about 3-4 minutes.
2. Add the carrots, potatoes, peppers and mushrooms to the pot and cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften slightly.
3. Add the sweet paprika and dried thyme over the vegetables and toss well to coat them evenly.
4. Pour the can of diced tomatoes and the vegetable soup or water into the pot. If you are using cooked chickpeas, add them now. Mix well and let the pot simmer for about 20-25 minutes or until the vegetables are tender and the sauce has thickened slightly.
5. Taste and adjust the taste with salt and pepper as desired.
6. Serve the vegetable pot warm, decorated with fresh parsley leaves.
This vegetable pot recipe is a delicious and healthy option for a fast or vegetarian menu, and the 3 liter enameled cast iron pot is perfect for preparing this dish as it distributes the heat evenly and maintains a constant temperature for a even cooking of vegetables.
Good appetite!