Thursday, February 25, 2010

Potatoes, Carrots, and Onions

Last night we ate Potatoes, Carrots, and Onions for dinner. This dish is thoroughly unglamorous, the ingredients are simple, and we love to eat it. Add a side of beans or meat for protein.

Potatoes, Carrots, and Onions (Julianne's method)


1 1/2 Tbs Vegetable Oil
2-5 Potatoes
3-6 Carrots
1 Onion
Salt and Pepper to taste

Wash the potatoes; peel the carrots. Chop the onion. Put water on the stove to boil, enough to cover the potatoes and carrots.

While you wait for the water to boil, heat about a teaspoon of the oil in a skillet or frying pan over medium heat, add the onion and cook, stirring frequently, until the onion is tender and translucent. Cut the potatoes and carrots into half-inch chunks.

When the water starts to boil, add the potatoes and carrots, boil about 9 minutes, or until the potatoes are just barely as soft as you like them.

Drain the potatoes and carrots. Add the rest of the oil to the frying pan, then add the potatoes and carrots. Turn the heat up to medium-high. Cook a few minutes more, stirring continuously, adding salt and pepper to taste, until the potatoes and carrots are brown around the edges.

Serve immediately, with ketchup.

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