A fresh tasting, slightly simmered supper that brings out the natural flavors of God's creation! This recipe is a fantastic addition to any plant-based diet, and is a very simple meal where vegetables used can be varied, and are a great way to use up whatever veggies you have in your fridge. Some people add cauliflower and broccoli toward the end of the cooking time to prevent them from getting too soft.
Ingredients
- 1 large white baking potato, cut in ½” slices
- 1 large sweet potato, cut in ½” slices
- 1 large California carrot, cut into ¼” slices
- 1 large beet, diced
- 1 large stalk of celery, diced
- 1 large onion, chopped
- 1 large pepper, chopped
- Celtic Sea Salt
- All-purpose herbs
Method
- In a large stainless steel pan, sauté onion, celery, and pepper in a small amount of distilled water with a 1/4 teaspoon of Celtic Sea Salt for approximately five minutes.
- Add a cup of distilled water, remaining ingredients, cover, and simmer until slightly soft (DO NOT OVERCOOK). Remove from heat.
- Add all-purpose herbs and some more Celtic Sea Salt to taste and serve in pan or place in serving dish.
This is a very simple meal and vegetables used can be varied. We often add cauliflower and broccoli toward the end of the cooking time as we don't want them too soft.
