Tuesday, 11 July 2017

Sautéed potatoes and vegetables *vegetarian friendly*

Sometimes all you need is simple dish after a long day, one that is comforting and wholesome. I'm probably rice's biggest fan but unfortunately it's one of my triggers and so I've had to cut down. Yes you got me, I am cheating on rice with potatoes. Being faithful to just one staple food is proving rather challenging, after all, it is said that variety is the spice of life. I've been studying recipe books a lot lately, trying to put together my own recipes that are IBS friendly with lots of flavour. In case you haven't noticed, I've got a really fussy palate. Potatoes are one of my favourite things to cook because of their versatility, a quick vegetable mash up.
Prep time:  15 mins                                                     Cooking time: 25 mins

** Potatoes are gluten free, just be careful that the ingredients you use to cook them don't contain Gluten if you're gluten intolerant. 

What you need:

  • Baby potatoes, chopped into smaller pieces
  • Red onions, chopped
  • Peas
  • Baby carrots, chopped
  • Green beans
  • Salt to taste
  • Black pepper
  • Paprika
  • Cayenne Chilli pepper




Method: 
  1. In a wok pan, boil the chopped potatoes on high heat for 10 minutes. Check them regularly to ensure that the water doesn't run out.
  2. Once soft, drain then add one tablespoon of olive oil and fry for 3 minutes on medium heat then add chopped red onions and mix.
  3. Now add in the rest of the vegetables and fry for 5 minutes, stirring continuously. 
  4. Spices ahoy then allow to simmer for 5 minutes on low heat.
  5. Voila, best served when hot! Bon appetit.


I really enjoyed this meal, I hope you do too!
Nokhuthula xo 
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