Summary

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

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Instructions

1. 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.
2. 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.
3. Season with salt and pepper and serve immediately.
4. Note:
5. The cooking time can vary a bit, depending on how thick the potato cubes were cut, they should be soft in any case!