2 tablespoons of olive oil
1 tablespoon of butter
2 large potatoes, cut into cubes
1/2 cup of hot vegetable broth
1 carrot, cut into cubes
2 red bell peppers, cut into cubes
Salt and black pepper to taste
Fresh parsley leaves to garnish
2 tablespoons of olive oil
1 tablespoon of butter
2 large potatoes, cut into cubes
1/2 cup of hot vegetable broth
1 carrot, cut into cubes
2 red bell peppers, cut into cubes
Salt and black pepper to taste
Fresh parsley leaves to garnish
1 Heat the olive oil and butter in a medium saucepan over medium heat
Potatoes should be cooked for about 3 minutes, stirring occasionally to prevent sticking
2 Add hot vegetable broth gradually, whisking continuously
Cover the saucepan and cook potatoes until they are al dente (tender but still firm)
3 Add carrots and bell peppers
Season with salt, black pepper, and stir well to combine
Cook for an additional 4 minutes over low heat with the saucepan covered
Sprinkle with fresh parsley leaves and serve immediately.
