Creamy Feta Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g carrot (s), washed, peeled and diced
- 800 g potato (s), washed, peeled, diced
- 4 peppers, mixed, washed, pitted and diced
- 1 onion (s), diced
- 1 clove (s) garlic, chopped
- 1 pepper (s), cut into thin rings
- 4 tomato (s), washed, pitted, dice the pulp and set aside
- 400 g feta cheese, diced
- 300 ml milk, (whole milk)
- 100 ml sweet cream
- 1 teaspoon, leveled salt, (Himalayan crystal salt)
- 1 bunch parsley, smooth, roughly chopped
- 20 g clarified butter
- Pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Heat the clarified butter in a high, coated pan (I always use my wok) and fry the onions together with the garlic until golden yellow over a mild heat. Add all of the prepared vegetables (except the tomatoes !!), season with salt and cover and simmer over a mild heat for 15 minutes, stirring frequently.
- Mix the milk with the cream and pour over the vegetables, mix well and simmer openly for another 25-30 minutes until the potatoes are cooked. The rest of the vegetables can still have a bit of bite. Finally fold in the tomatoes and diced feta and sprinkle with the parsley. Turn off the hotplate and cover and let stand for about 5 minutes until the feta has melted a little.
- Season with salt and pepper and serve immediately.
- Note:
- The cooking time can vary a bit, depending on how thick the potato cubes were cut, they should be soft in any case!
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