Carrots and potatoes are an excellent on the side dish to cook according to various recipes. We present a simple recipe but very tasty and fresh.
Cooked in this manner, the side is great in the summer to accompany the fish, when you prefer something different to the classic baked potatoes.
Lemon in fact, soaks well with boiled vegetables, giving a very lively taste to the dish, in perfect synthesis with freshly chopped parsley. Then pour in a little bit of good raw extra virgin olive oil to complete the recipe.
Instructions
- Wash the carrot thoroughly, cut off the ends (1) and then peel it (2). Then put a pan with salted water to boil, and thus boil the carrot (3) for about 15 minutes. Once ready, drain.
- Then wash the potatoes in their skins and put a saucepan with salted water to boil (4). Put then inside the potato and boil it for 40 minutes (5), by making a hole with a fork in order to accelerate and facilitate the cooking. Once ready, drain in a colander (6).
- Place now the carrot on a cutting board (7) and cut into thick pieces of two or three millimeters (8). Then leave aside (9) in a small bowl.
- Now take off the peel with the tip of the knife (10), and then cut it into slices (11). Therefore cut the slices in half and add them to the carrots (12).
- Take the parsley, wash all the leaves and take off the stalks. Then chop finely the leaves (13) on a cutting board, and leave aside. Then cut in two the lemon and squeeze it (14) to obtain the juice, leaving it aside (15).
- Now you can dress the carrots and potatoes. Add salt at your will and stir well with a spoon. Then add the chopped parsley (16) and turn again. Then pour the lemon juice (17), always stirring to mix well and then pour four tablespoons of extra virgin olive oil (18), stirring again. Then serve immediately.
