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2 cups 1-inch cubes unpeeled baking
potatoes (about
3 medium)
3/4 cup finely chopped onions (about
1-1/2 medium)
1/2 cup finely chopped carrot (about
1 medium)
1/2 cup chicken broth
2 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
(about
1 teaspoon)
2 tablespoons chopped fresh parsley
Baking potatoes are best in this dish, as they retain their shape and don't become mushy. Use your food processor to chop the carrot, onions and garlic all at the same time--a time saver. These potatoes also keep nicely when placed over low heat for up to 20 minutes.
Cook all ingredients except parsley in 2-quart saucepan over medium-low heat 25 to 30 minutes, stirring occasionally, until potatoes are tender. Stir in parsley. 6 servings
potatoes (about
3 medium)
3/4 cup finely chopped onions (about
1-1/2 medium)
1/2 cup finely chopped carrot (about
1 medium)
1/2 cup chicken broth
2 tablespoons tomato paste
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
(about
1 teaspoon)
2 tablespoons chopped fresh parsley
Baking potatoes are best in this dish, as they retain their shape and don't become mushy. Use your food processor to chop the carrot, onions and garlic all at the same time--a time saver. These potatoes also keep nicely when placed over low heat for up to 20 minutes.
Cook all ingredients except parsley in 2-quart saucepan over medium-low heat 25 to 30 minutes, stirring occasionally, until potatoes are tender. Stir in parsley. 6 servings