Ingredients
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2 1/2 lbs potatoes, peeled and diced
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2 1/2 lbs vegetables, chopped (you can use almost anything, including carrots, broccoli, peppers, onions, courgettes, eggplant, cel)
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2 cloves garlic, crushed
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3 tablespoons olive oil
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1 teaspoon dried thyme
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1 teaspoon rosemary
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2 teaspoons paprika
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1 tablespoon fresh parsley, chopped
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1 bay leaf
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1 teaspoon mustard powder
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3 tablespoons flour
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1 tablespoon tomato paste
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2/3 cup cold water
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2 cups vegetable stock
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salt and pepper, to taste
Instructions
- Boil potatoes just lightly until about cooked.
- Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably) in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.)
- Do not overcook.
- Add the herbs and seasonings to the vegetables.
- Mix mustard powder, flour and tomato paste with water and stock until smooth.
- Pour mixture onto the vegetables and bring to a boil, stirring constantly.
- Season with salt and pepper.
- Transfer to an ovenproof dish if necessary.
- Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
- Season with salt and pepper.
- Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
- The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
- Serve with a salad or on top of rice.