Potato and Carrot Stew

I'm a parsley maniac! Yes I am! I eat parsley in HUGE quantities and not just as garnish. I sometimes eat it just as it is...chop it, put it in a bowl..Tadaa! Parsley Salad! Parsley is very healthy. Did you know that parsley contains 4 times more vitamin C than citrus fruits? The ideal vitamin C provider.

Mom is just the perfect comfort food cook. She always makes delicious meals that are quick, easy  and even more..they're healthy! I'm glad I learned from her these wonderful recipes. This is a great meal for a family dinner/lunch. Vegs or non-vegs..your family will love it!

P.S. Can't wait for all those awesome green veggies to appear! I have a huge list of recipes that I'll love to share with you. So...Spring! Hurry up! Don't want to see any more snow outside! 

Ingredients for 6 yummy servings:

1 large onion, chopped

2 large carrots, sliced

5 potatoes, peeled and cubed

about 2 cups of water (more or less)

2 bay leaves

1 tsp thyme

1 tsp tarragon (preferably fresh)
2 tsp sweet paprika

1 400g can peeled tomatoes, chopped

3 tbsp whole wheat flour, dissolved separately in some cold water

1 tbsp oil

sea salt and pepper to taste

fresh parsley, for garnish

Directions:

Heat the oil in a large pot and add the chopped onion.

Sauté for a couple of minutes, then add cubed potatoes. 

Cover potatoes with water (about 2-2 1/2 cups, maybe more depending on your pot size).

Add sliced carrots, bay leaves, tarragon, sweet paprika, thyme, salt and pepper.

Let it cook until the veggies are tender (about 20 minutes).

Add flour, dissolved separately in a cup with some cold water. 

Add sliced, peeled tomatoes.

Stir and cook for another 5 minutes.

Serve with fresh parsley on top!