One of the best things about being a vegetarian is the freedom to eat grains and starches.
When you eat at restaurants, vegetarian
selections are often limited to the same courses with the meat removed –
Grilled Cajun Caesar Salad without the chicken, Seafood Fried Rice without the
seafood and so on. When you cook in your own kitchen, you don’t have to pay for
overpriced dishes that weren’t really planned for a vegetarian, only slightly
modified without much thought to the overall dish. And with starches like rice,
pasta, and polenta, you can create truly delicious and tasty meals.
Boiled Buttered Parsley
Potatoes
Ingredients:
Potatoes 1
large potato or 1 cup marble potatoes
Butter or Olive oil Enough to coat the potatoes
Salt Season
to taste
Pepper, white Season to taste
Parsley, chopped 1 to 2 tablespoons
To Prepare:
For potatoes, you can wash, peel, and chop into inch-sized pieces. You can also brush the potatoes clean and leave the skin on. For marble potatoes, just wash them thoroughly. Keep in mind that potatoes without its peel oxidize and brown when exposed to air so keep them submerged in water.
Wash the parsley leaves and chop finely.
Place the potatoes in a pot and fill with water, about an inch above the potatoes. Add salt, enough to make the water taste like saltwater. Bring the water to a boil and let the potatoes boil until cooked through and through. You can test the doneness with a skewer or a fork.
Strain the potatoes out and spread on a tray or a bowl. In a pan, melt the butter or heat up the olive oil until warm. Add the potatoes into the pan and season with salt and pepper. Add the chopped parsley, toss, and serve.
Remember, these recipes are basic recipes so feel free to add any herbs or spices that you’d like in your food. Want a bit more heat? Add in some cayenne. If you’re pairing with seafood, use some chopped dill instead of parsley.
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