Sunday, November 15, 2009

Vegetables in white wine sauce with parsley

1 onion
1 garlic glove
olive oil
wine (I had a Pinot Grigot)
1 vegetable broth
freshly grounded pepper
6 stoneless black olives
1 bunch of parsley
6 small potatoes
1 red pepper
1 small zucchini

Boil the potatoes.

In the meantime cut the vegetables.

When the potatoes are soft, put the oil in a pan or wok, add the garlic and the onions. When the onions are glassy add the other vegetables (pepper, zucchini). Fry them for a few minutes and then add the wine. Be generous. Add so much that you have enough sauce. Add also a vegetable broth. Let it cook till it is soft to your taste. Add the olives. Then add the hot potatoes. I didn't peel them nor did I cut them. I like the skin of the young potatoes. Finally add the cut parsley and the freshly grounded pepper. Finished.
There is surely some wine left that you can drink with the meal. Enjoy.