An authentic Italian recipe from our kitchen to yours. Buon Appetito!
Ingredients
- 2 medium potatoes
- 2 generous cups baby carrots
- 1 teaspoon parsley, roughly chopped (optional)
- 2 tablespoons grated Parmigiano Reggiano cheese (optional)
- Extra virgin olive oil
- Salt
Directions
1. In a large pot, add the baby carrots. Fill the pot with fresh water, leaving enough space to add the potatoes. Place the pot over medium-high heat, cover and bring the water to a boil.
2. While the pot is heating, clean and peel the potatoes. Cut them into large chunks.
3. When the water is boiling, reduce the heat to medium and cook the carrots for 8 - 10 minutes or until they begin to soften.
4. When the carrots have begun to soften, add the potatoes to the pot. Cover and cook for 10 - 15 minutes until the potatoes have softened and can be broken through with a fork.
5. When the carrots and potatoes have thoroughly cooked, strain the vegetables well and place them in a bowl or on a plate.
6. Add salt to your taste, drizzle with extra virgin olive oil and mix well.
7. Sprinkle the parsley and Parmigiano over the top and serve.