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Ingredients
- 1 large onion
- 4 medium potatoes (small), cubed
- 2 medium carrots, diced
- salt to taste
- dash of saffron or paprika
- 4 Tbsp. parsley, minced
- 1 c. water
Method
- Dice and brown onion in canola oil, then add remaining ingredients to the pan.
- Cook over low flame, stirring occasionally, until carrots and potatoes are tender, adding more liquid if necessary to keep from sticking.