Advertisement
Zucchini and potato stew
Advertisement
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.
Advertisement
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.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Stephanie Alexander is an Australian cook, restaurateur and food legend.From our partners
Advertisement
Advertisement
Similar Recipes
Lamb merguez sausages with sauerkraut, crushed potatoes and caraway butter
- < 30 mins
- Jessica Brook
Love samosas? This golden tray pie gives you all the crunch – minus the fiddly folding
- 30 mins - 1 hr
- Jessica Brook
More by Stephanie Alexander
The Anzac biscuit recipe Stephanie Alexander accidentally left out of The Cook’s Companion
- < 30 mins
- Stephanie Alexander
Mussels with green garlic, coriander, lime and coconut milk recipe
- < 30 mins
- Stephanie Alexander
Silverbeet tart from Nice (tourte de blettes a la nicoise)
- 1-2 hrs
- Stephanie Alexander
