Fasting potatoes Recipe

Cut the onion into thin rings or semi-rings. Grind the carrots on a large grater or cut into thin sticks with a sharp knife (in the second case, the carrots will remain juicier, so it is worth taking the time for this). Cut the potatoes into large cubes and put them in a bowl. Pour cold water and let stand for 10 minutes. Then drain on a strainer and transfer to a separate large bowl.

In a large frying pan, heat the vegetable oil well. Add the chopped onion and, stirring constantly, fry until translucent over low or medium heat. Add the prepared carrots to the onions. Fry with stirring, until softened over medium heat. Add the chopped potatoes to the onion and carrots. Stir again. Season with salt, pepper to taste. Mix well again.

Pour boiling water over the vegetables so that the potatoes are slightly covered. Cover with a lid and simmer over medium heat. 5 minutes before cooking, add bay leaf and pepper seeds. Finely chop the parsley. Peel the garlic, chop and mix with 1/2 teaspoon salt.

Remove the pan from the heat. Add the pre-prepared parsley and garlic. Stir with a spoon and leave covered for 10 minutes. Mix the potatoes with the vegetables again. You can decorate the fasting potatoes with parsley leaves.