I love veggies like I never could as a child. Maybe it’s because I grow them in my garden and appreciate the miracle of a seed transforming to a sweet candy like carrot. Or growing up on fast food, there wasn’t enough fat or sugar in them. Or it could possibly be that I’m obsessed with creating simple dishes with maximum flavor, using French and other gourmet secrets.
This recipe comes from Jacques Pepin, my mentor in all things cooking. The vegetables are cooked on the stove top, are ready in minutes and drip of the gourmand.
Nutrition- Look at the colors in the picture and you know it’s healthy
Ingredients: (I encourage you to buy organic, preferably from a farmer’s market. What you get in the supermarket are species cultivated for maximum production, not flavor.)
Carrots- 3 large ones sliced on the bias or 1 bag of baby carrots
Red Potatoes- 4 medium, red, sliced into 1/4′s about 1 inch each (you can use any potato you like but the red holds it shape well)
Red Onions- 1 large, sliced into slivers
Garlic- 3 cloves, smashed and chopped
Vegetable or chicken stock- 1/2 cup, or 1 bouillon cube
Olive Oil- extra virgin, to taste
Thyme- fresh or dried to taste, about a tablespoon
Salt and Pepper, freshly ground, to taste
Heat a large stainless steel skillet to medium (you can use a nonstick as well). Tip in the onions and cook for 2 minutes, stirring often. Then add the carrots, potatoes, garlic and seasonings, cook 2 more minutes, then add vegetable stock. Turn heat to low and cover. Cook for 15-20 minutes, checking often, stirring. Cook until veggies are fork tender, then remove lid, turn heat to medium high and cook until almost all the liquid is evaporated. Serve warm. Bon Appetit!