Zucchini and potato stew
The pot should have a heavy base and a tight-fitting lid as this stew cooks mainly in its own juices and must not scorch.
Ingredients
4 tbsp extra virgin olive oil
6 large potatoes, peeled and cut into bite-size pieces
4 cloves garlic, sliced
4 zucchini, in 1cm dice
salt and freshly ground black pepper
1/2 cup water
3 tbsp flat-leaf parsley, coarsely chopped
Method
Place oil in pot, then potatoes, garlic and zucchini. Season and dribble in water. Place lid on tightly.
Cook over low heat for 30 minutes.
Add parsley, stir and check potatoes for tenderness. Replace lid and cook more if necessary.
A little extra virgin olive oil can be drizzled over the finished stew.
This recipe features in Winter which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
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Stephanie Alexander is an Australian cook, restaurateur and food legend.From our partners
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