Vegetable potato garnish

Delicious Potato and Vegetable Side Dish with Crispy Schnitzels

When it comes to cooking, some recipes manage to remind us of beautiful moments spent with family. This potato and vegetable side dish recipe is not only delicious but also versatile. It can be served on its own or alongside a crispy schnitzel, bringing a touch of joy to every meal. So, let’s discover together how to prepare this simple yet flavorful recipe.

Total preparation time: 45 minutes
Number of servings: 4

Ingredients:
- 1 kg of potatoes (preferably new variety)
- 500 g of frozen vegetables (carrots, peas, green beans, etc.)
- 1 tablespoon of vegeta
- Salt, to taste
- Pepper, to taste
- 1-2 tablespoons of sweet paprika
- A bunch of fresh parsley
- 3-4 tablespoons of olive oil
- 2 tablespoons of flour
- 4 cloves of garlic

Preparation:

1. Boiling the potatoes: Start by washing the potatoes well and cutting them into large cubes, about 2-3 cm. Place them in a large pot with cold water along with a tablespoon of vegeta, salt, and a few sprigs of whole parsley. Boil them over medium heat for 15-20 minutes until they become soft, but not overcooked. It’s good to check them with a fork – if it goes in easily, they are done.

2. Preparing the vegetables: While the potatoes are boiling, you can prepare the frozen vegetables. Put them in a pot with water and a teaspoon of vegeta, then boil them for 5-7 minutes. After boiling, drain them well and set aside.

3. Mixing the potatoes: After the potatoes are boiled, drain them and place them in a large bowl. Add the olive oil, chopped parsley, paprika, pepper, and mix carefully so that the potatoes are evenly coated with the spices. Cover the bowl with a lid or plastic wrap and let it sit aside to infuse the flavors.

4. Sauce for the vegetables: In a saucepan, add the 3 tablespoons of oil and the crushed garlic cloves. Sauté the garlic over low heat until it turns golden, being careful not to burn it. Then add the 2 tablespoons of flour and mix well, taking the saucepan off the heat to prevent lumps from forming. Immediately add paprika and mix quickly.

5. Finalizing the sauce: Put the saucepan back on the heat and add the drained vegetables. Mix well, then pour in 1 liter of water. Let it boil for 5-10 minutes so that the flour cooks well. Before turning off the heat, add chopped parsley, marjoram, and oregano to taste.

6. Serving: This potato and vegetable side dish can be served on its own, but I recommend pairing it with crispy schnitzels. You can prepare schnitzels from chicken or pork, which you can coat in a mixture of eggs and cornflakes for a crispy texture. It’s a perfect combination!

Useful tips:
- Choosing the potatoes: Choose new variety potatoes as they have a better texture and cook evenly.
- Frozen vegetables: They are an excellent option for saving time; all vitamins and minerals are preserved.
- Vegetarian option: You can replace schnitzels with a vegetarian burger or fried tofu for a healthier option.
- Customization: Add crumbled feta cheese on top for an extra flavor boost.

Frequently asked questions:
- Can I use fresh vegetables instead of frozen? Yes, fresh vegetables can be used, but make sure to boil them until soft.
- What can I do with leftovers? The side dish can be kept in the fridge for 2-3 days and can be reheated in the microwave or oven.
- What are the nutritional benefits? This recipe is rich in fiber, vitamins, and minerals, thanks to the vegetables and parsley, while the potatoes provide complex carbohydrates that ensure energy.

This recipe will not only delight your taste buds but also add a health boost to your diet. So, put on your apron, gather the ingredients, and let’s cook together! Bon appétit!