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Potatoes, Sephardic (M/P, KLP, TNT)
Source: A friend
Serves: 6, depending on how big the potatoes are

2 large Spanish onions, sliced
2 cloves of garlic, minced
1/4 cup oil
1/4 cup margarine
6 medium potatoes, peeled and cubed
2 tbsp. sweet red pepper, diced
3 large carrots , peeled and diced
1 can condensed clear chicken soup
2 tbsp. parsley, minced
1-1/2 tsp. salt
1/4 tsp. pepper

In a large saucepan or pot, sauté onion and garlic in the oil and margarine until soft, but not brown.

Add potatoes and carrots and sauté 10 minutes more, stirring often.

Add the rest of the ingredients. Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until potatoes are soft (I'd suggest checking after 15 minutes, before the potatoes turn to mush). Shake pan occasionally to prevent sticking. Add more salt and pepper if desired.

Poster's Notes:
I used less oil and margarine than called for.

I used pareve chicken soup powder and water instead of the condensed clear chicken soup.

Tired of all the leftovers from the Seders? I tried this recipe a friend gave me, and it's quite good.

Posted by Muriel Harris

Nutritional Info Per Serving: N/A